Posts Tagged With: Meatball Sandwiches

David, Here’s Your “Meatball Sammitch”

Meatball Sammitches | The Mountain Kitchen

Have you ever eaten a meatball sandwich before? It never really has appealed to me at all. It looks so messy and the bread had to be soggy from the sauce poured onto it… I tried one last week for the first time. You know what? It was GOOD!

Ever since I made the Killer Meatballs, David has been practically begging me to make them for meatball sandwiches. Having not been too keen about the whole meatball sandwich idea, I drug my feet. After he suggested “make us some meatball sammitches” for the hundredth time, I decided I would make the damn sandwich to shut him up! I mean really, just because I made him a meatball sandwich, didn’t mean I had to eat one. I could just pour them over some good old fashioned pasta instead. So last week, David got his “meatball sammitch”. Here’s how I made them:

Meatball Sammitches

  • Servings: 4-6
  • Difficulty: easy
  • Print

Meatball Sammitches | The Mountain KitchenIngredients:

The Meatballs

  • 1 1/2 cups diced day-old bread
  • 1/4 cup whole milk
  • 1 pound ground beef (Chuck – 80/20)
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 3/4 cup ricotta cheese (Click HERE to make your own)
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • 1/4 cup Parmesan Cheese, grated
  • 1 teaspoon kosher salt
  • 1 egg

The Sauce

  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

The Sammitches

  • 4-6 Hoagie Rolls
  • 1-2 cups Mozzarella Cheese or Italian Cheese blend, shredded
  • Parmesan Cheese, grated for garnish

Meatball Sammitches | The Mountain KitchenDirections:

  1. Soak the bread in the milk in a medium bowl.
  2. In a separate bowl, add the beef with the shallots, garlic, ricotta, parsley, basil, Parmesan, salt, and egg. After the bread has soaked up the milk, remove it from the bowl and ring out the remaining liquid, and discard (or give it to your cat). Mix the ingredients thoroughly.
  3. Form the meat mixture into 2-inch balls using a scoop to mold each one uniformly. Place them on a broiling pan and bake them at 400 degrees F until golden on the outside (about 20-30 minutes).Meatball Sammitches | The Mountain Kitchen
  4. In a large dutch oven or enamel pot, prepare the sauce. Add crushed tomatoes, sauce and spices to the pot and bring to a simmer over low heat.
  5. When the meatballs are done add them to the sauce. Cover and simmer for no less than 30 minutes, stirring occasionally.
  6. During the last 10 minutes of cooking, slice hoagie rolls open, leaving a hinge. Bake the rolls at 325° for 10 minutes or until heated through.
  7. Remove bread from the oven. Sprinkle some mozzarella cheese onto the inside of the warmed hoagie roll; spoon 3-4 meatballs per roll, depending on the size of your rolls. Ladle over some sauce and top with more mozzarella cheese. Serve with extra sauce and Parmesan cheese if desired.Meatball Sammitches | The Mountain Kitchen

So it turns out, I do like meatball sandwiches, I just had to make them myself. It also turned out that we had some meatballs and sauce left over and decided to finish it off on top of some fettuccine the next day for supper. So, I not only got a tasty sandwich, but I also got my pasta.

Meatball Sammitches | The Mountain Kitchen

Perhaps it will be a while before David begs me for meatball sandwiches again. I can only hope….


Categories: Italian Inspired Dishes, The Mountain Kitchen Recipes | Tags: , , , , , , , , | 10 Comments

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