✨ THE ULTIMATE MEATBALL SANDWICHES and they happen to be easy to make and include a shortcut—we are using jarred sauce because sometimes that’s the ultimate flex. As the weather starts to cool off just a bit, I am starting to crave more cozy, comfort foods—these meatball sandwiches fit the bill perfectly and I am obsessed. The meatballs are moist and juicy and go inside the yummiest French rolls with more sauce and provolone cheese. Bake until golden and toasty, top with fresh basil, and HEAVEN. Trust me. ⁣
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I put the recipe here in the caption and be sure to follow for easy & delicious recipes!⁣
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Makes 6 servings⁣
Meatballs—⁣
1/2 lb ground beef⁣
1/2 lb ground pork⁣
3/4 cup Italian seasoned breadcrumbs (or plain)⁣
1/2 yellow onion, finely diced or grated (preferred)⁣
1/4 parsley, chopped⁣
2 cloves garlic, mashed⁣
1/2 cup parmigiano reggiano cheese, finely grated⁣
2 eggs⁣
1 tsp allspice⁣
1 tsp kosher salt⁣
1 tsp ground black pepper⁣
1 32 oz jar marinara sauce (I always use @raoshomemade)⁣
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Sandwiches—⁣
6 French rolls or rolls of choice⁣
6 slices provolone cheese⁣
Fresh basil⁣
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First, make the meatballs. Add all ingredients to a large bowl and mix well. Form 16 meatballs and line them on a baking sheet. In a large skillet on the stove, add the marinara sauce and bring to a gentle simmer. Once the pasta sauce is simmering, add the meatballs to the pan and place the cover on top. Do not touch the pan for 25 minutes. Once the 25 minutes are up, remove the cover and gently stir to cover all the meatballs in the sauce. Preheat oven to 350F. Open 6 French rolls in half, being careful not to break them. Add 3 meatballs to each roll. Spoon some of the marinara sauce on top of each, then add one slice of provolone on top. Brush the bread with melted butter or olive oil and pop in the oven for 5-10 minutes or until the cheese has fully melted and the bread has browned. I use the broiler for the last minute of cooking to ensure the bread is golden and crispy. Remove from the oven, top with fresh basil and enjoy! ⁣

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