Hot or Not Hot Italian Meatball Sandwiches
Sink your teeth into the perfect balance of comfort and spice with these Hot or Not Hot Italian Meatball Sandwiches! Crafted with a blend of ground beef and pork, these tender, flavor-packed meatballs are baked to perfection and then simmered in a zesty marinara sauce. Choose your heat level by adding a dash of red pepper flakes for a spicy kick or keeping it mild for classic Italian flavors. Nestled in garlic-butter toasted Italian rolls and finished with melted provolone cheese, these sandwiches are pure indulgence with every bite. Perfect for a quick weeknight dinner or a game-day feast, this recipe delivers bold flavor and customizable heat for everyone to enjoy!
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Recipe Information
Ingredients
- 1 lb Ground beef (80/20 blend)
- 0.5 lb Ground pork
- 0.75 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Milk
- 1 Egg
- 2 cloves Garlic (minced)
- 2 tbsp Fresh parsley (chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Red pepper flakes (optional for spicy version)
- 2 cups Marinara sauce
- 4 slices Provolone cheese (slices)
- 4 Italian sandwich rolls
- 2 tbsp Butter (softened)
- 1 tsp Garlic powder
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, parsley, salt, pepper, and red pepper flakes (if using for a spicy version). Mix gently until all ingredients are evenly combined, being careful not to overmix.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Form the meat mixture into golf ball-sized meatballs (about 1.5 inches in diameter) and place them evenly spaced on the prepared baking sheet. You should have approximately 12-16 meatballs.
Bake the meatballs in the preheated oven for 18-20 minutes, or until they are cooked through and have an internal temperature of 165°F (74°C).
While the meatballs are baking, warm the marinara sauce in a large skillet over medium heat. Once the meatballs are done, carefully transfer them to the skillet with the marinara sauce and simmer for 5-7 minutes, spooning the sauce over the meatballs occasionally.
Preheat the broiler on high. Slice the Italian sandwich rolls lengthwise, leaving one side attached to form a hinge. Spread a thin layer of softened butter on the cut sides of each roll and sprinkle with garlic powder.
Place the rolls cut-side up on a baking sheet and broil for 1-2 minutes until lightly toasted. Keep a close eye to prevent burning.
To assemble the sandwiches, place 3-4 meatballs with a generous scoop of marinara sauce into each toasted roll. Top with a slice of provolone cheese.
Return the assembled sandwiches to the broiler for 1-2 minutes, or until the cheese is melted and bubbly.
Serve immediately with additional marinara sauce on the side, and enjoy your 'Hot or Not Hot Italian Meatball Sandwiches'!
Nutrition Facts
Calories |
1010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 1766 mg | 77% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 7.1 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 414 mg | 32% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 618 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
