San Marzano tomatoes, sautéed onion, garlic and Italian seasonings hugging a meatball sandwich with melty mozzarella. Need I say more? Oh, and I added red pepper flakes for extra yummies.
I’ve recently been embracing my love for sandwiches, and it looks like you all have been enjoying these as well (according to my analytics! Yay!). What other handhelds would you wanna see? These Air Fryer Falafel Pitas are grand and if you haven’t tried the Grinder Salad Trend I highly recommend it. If you’re looking for a classic getup, go ahead and give my Pickle Juice Fried Chicken a whirl (inspired from when I visited Dollywood).
INGREDIENTS FOR THIS MEATBALL SANDWICH:
I always try to keep things simple, but if you’re familiar with my blog you know I can’t help but add some flair. This recipe is primarily store-bought, so even the non-cooks can enjoy an insanely delicious meal. Here’s what you’ll need:
- Yellow Onion
- Garlic
- Crushed San Marzano Tomatoes
- Spices of Choice (I used Italian Seasoning + Red Pepper Flakes)
- Baguettes
- Fresh Mozzarella
- Pesto (I have a couple on the blog but store-bought is fine)
- Meatballs (homemade or frozen)
- Grated Parmesan Cheese
OTHER RECIPES YOU MIGHT ENJOY!
This Meatball and Italian Sub is the best sandwich, ever
BBQ Hawaiian Slow Cooker Meatballs
Truff Meatball Hoagie with Southern Buttermilk Slaw
VIEW ALL OF MY RECIPES HERE!
- ½ Yellow Onion, minced
- 2 Garlic Cloves, minced
- 2 tbsp. Olive Oil
- 1 tbsp. Salted Butter
- 14 oz. Crushed Tomatoes
- ½ tbsp. Sugar
- 1 tsp. Italian Seasoning
- 1 tsp. Red Pepper Flakes
- Salt + Pepper, to taste
- 3 Baguette Rolls, cut in half
- 12 oz. Fresh Mozzarella, melted
- 6 tbsp. Pesto
- 24 Meatballs, simmered in the tomato sauce
- Add yellow onion, garlic, olive oil and salted butter to a sauté pan. Cook over medium-high heat for 3 - 4 minutes, or until softened. Add the crushed tomatoes, sugar, Italian seasoning, red pepper flakes, salt and pepper to taste. Adjust to your own preference, if needed.
- Add meatballs to the sauce. Cover, and allow to simmer for a minimum of 10 minutes in the sauce.
- Cut the baguettes in half and divide the fresh mozzarella evenly between the three. Toast until the cheese has melted.
- Place each toasted bread with cheese on a plate, slather each with pesto and top with warmed meatballs and sauce. Sprinkle with grated parmesan and serve immediately.
NOTES ON THIS RECIPE:
- I had a plethora of Simek’s Meatballs in my freezer, so that’s what I used here. Feel free to use whatever meatballs you enjoy most when making your own.
- The sugar adds some balance to the acidity of the tomatoes. If you decide to use a pre-made tomato sauce, this addition is not needed.
- I grab my bread from the grocery store deli, but you can honestly use any bread you like the best. I suggest a hearty variety. French bread would taste great, sourdough would be awesome, or even a thickly sliced rye!
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