The Perfect Meatball Hoagie

Juicy meatballs, melty cheese, and a bright, herby, salsa verde to balance it all out. THIS is the perfect meatball hoagie.

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Recipe Details:

Serves: 2

Cook Time: 30 minutes

Difficulty: Medium

Ingredients:

Meatballs:

Ingredients

1 lb ground chuck

1 lb ground pork

1 cup minced fresh parsley

1 cup grated parmesan

Zest of one lemon

1 tbsp oregano

1 tsp crushed red pepper

2 tbsp salt

1 tbsp ground black pepper

1/2 cup italian breadcrumbs

1/2 cup panko breadcrumbs

1/2 cup minced garlic

Panade (1/2 cup panko mixed with two tbsp of milk)

2 whole eggs

Extra virgin olive oil

28 oz homemade or jarred marinara

Salsa Verde:

1 cup minced parsley

1 cup minced basil

1/2 cup minced garlic

2 tbsp minced capers

4 minced anchovy filets

Zest and juice of one lemon

1 tbsp chopped Calabrian chiles

1/2 cup extra virgin olive oil

Salt and pepper to taste

Sandwich:

Seeded hoagie roll

Four slices whole milk mozzarella

1/2 cup shredded whole milk mozzarella

Grated parmesan to taste

1. Meatballs:

In a large bowl, mix together all ingredients until homogeneous, being careful not to overmix.
Form the mixture into balls about the size of a golf ball.
In a skillet, heat up a tablespoon of Extra Virgin Olive Oil (EVOO).
Sear the meatballs on all sides.
Add the seared meatballs to marinara and simmer for 10 minutes or until fully cooked.

2. Salsa Verde:

In a small bowl, mix together all ingredients for Salsa Verde.
Season with salt and pepper to taste.

3. Build:

Slice open bread, leaving a hinge. Press flat.
Layer four slices of mozzarella across the bread.
Toast in a 400°F oven for 5-8 minutes or until the cheese is melted, and the roll is toasted.
Spoon marinara on one half of the roll.
Top with two meatballs and shredded mozzarella.
Place back in the oven or under a broiler to melt the cheese.
Top with salsa verde.
Wrap tightly in parchment paper and slice in half.