Ingredients
2 slice white or sandwich bread
1/2 c. whole milk
8 oz. ground beef (85 percent lean)
8 oz. ground pork
4 oz. ground veal
1 c. finely grated pecorino Romano or Parmesan cheese
3 tbsp. coarsely chopped fresh flat-leaf parsley
1 clove garlic
1 large egg
Coarse salt
marinara sauce
24 brioche rolls
1 1/2 c. coarsely grated mozzarella cheese
1/2 c. finely grated pecorino Romano or Parmesan cheese
Small basil leaves
Preparation
Step 1Make the meatballs: Soak bread in milk for 5 minutes. Gently mix bread and milk with meats, 1/2 cup Pecorino Romano, parsley, garlic, egg, and 1 teaspoon salt. Refrigerate for at least 30 minutes.Step 2Roll mixture into 24 one-ounce balls (each about the size of a golf ball).Step 3Heat sauce in a large heavy pot over medium heat. Drop meatballs into sauce, and bring to a gentle simmer. Cook, partially covered, until meatballs are cooked through, 20 to 25 minutes.Step 4Make the sandwiches: Preheat oven to 400 degrees F. Working in batches, arrange rolls, cut side up, on a baking sheet. Place 1 meatball, a spoonful of sauce, 1 tablespoon mozzarella, and 1 teaspoon pecorino Romano on bottom halves. Bake until cheese melts, about 3 minutes. Top with basil and close sandwich.Looking for recipes like this one? Try our best meatball recipes, ground beef recipes, or meatloaf recipes.
