These spicy meatballs are spiked with Truff Hot Sauce and covered in creamy slaw. This jaw-dropping Meatball Hoagie is the ultimate comfort food feast! Dig in, friends.
Tender and juicy meatballs are one of the easiest recipes to master at home.
They’re incredibly versatile and can be used in a variety of meals. Try them on sliders, tossed with ramen noodle stir fry, or nestled inside a spaghetti casserole. Any way you serve them, I promise they’ll be a hit! This recipe makes 24 meatballs, so it’s perfect for weekday meal prep or served at small family gathering.
These mouth-watering meatballs are given a fiery kick from Truff Hot Sauce.
It adds a phenominal blend of ripe chili peppers, exotic black truffles, and flavorful spices into the mix. If you haven’t had a chance to try this addicting condiment, I highly suggest that you order yourself a few bottles ASAP. You’ll be hooked.
I used Truff’s newest blend, Hotter Sauce, in this meatball recipe. To complement the heat, I topped our hoagies with a cool & creamy buttermilk slaw. The combination was pretty epic, so I’ll be making these on repeat every week.
A FEW TIPS ON MAKING MEATBALLS:
- MEAT OPTIONS. When it comes to meat, we love the blend of ground beef and pork for this recipe. If you prefer to use a leaner meat, make sure to add a bit of olive oil to keep them juicy.
- BUY THE GOOD STUFF. There’s no substitution for real “parmesan” cheese. It’s salty, adds a giant depth of flavor, and you can really taste the difference. Please skip the green can and look for Italian Parmigiano Reggiano at your grocery store.
- DO NOT OVERMIX. Gently mix all ingredients together by hand, tossing until combined. Overmixing can make meatballs tough (and we’re aiming for tender and juicy).
- PANKO VERSES ITALIAN BREADCRUMBS: I find that Italian breadcrumbs are more absorbing, resulting in a dry meatball. Panko adds a wonderful texture and binds the ingredients together nicely.
- SIZE MATTERS: To ensure even cooking, make sure your meatballs are roughly the same size.
While the meatballs bake, go ahead and make a batch of my Southern Buttermilk Slaw. It’s incredibly easy to prepare and add a nice crunch to the finished dish. This creamy slaw also pairs nicely with carnitas or stuffed into wraps with chicken.
- 1 pound Ground Beef
- ½ pound Ground Pork
- ¼ cup Truff Sauce
- ½ cup Panko Breadcrumbs
- ¼ small White Onion, finely chopped
- 1 Egg
- ¼ cup freshly grated Parmigiano Reggiano
- ¼ cup finely chopped Fresh Parsley
- 1 tsp. Garlic Poweder
- 1 tsp. Fresh Cracked Black pepper
- ¼ cup Buttermilk
- ¼ cup Mayonnaise
- 1 tbsp. Granulated Sugar
- ½ tsp. Celery Salt
- Dash Freshly Ground Black Pepper
- 8 ounces Shredded Coleslaw Mix
- ¼ cup finely chopped Fresh Parsley
- 2 Hoagie Rolls, toasted
- Truff Sauce, for garnish
- Chopped Chives, for garnish
- Preheat oven to 400F.
- Mix all meatball ingredients in a large bowl. Use your hands to gentled toss until combined.
- Shape mixture into 24 meatballs.
- Bake 20 minutes, making sure to flip halfway through.
- While the meatballs are baking, mix the buttermilk, mayonnaise, granulated sugar, celery salt and black pepper in a small bowl. Pour wet ingredients over the shredded coleslaw and parsley in a large mixing bowl. Toss until evenly coated. Set in the refrigerator until the meatballs are done cooking.
- To assemble the hoagies: Place six meatballs on a toasted hoagie bun. Top with slaw, fresh chopped chives, and a drizzle of Truff Sauce.
- Most grocery stores will package a “meatloaf mix” with the ground beef + pork. If you can’t find it, simply ask the butcher to create one for you.
- If you want to make our exact plate, pop a batch of French fries in the oven or deep fryer while your meatballs cook. Once crisp and heated through, top them with grated Parmigiano Reggiano, chives, and drizzle with Truff hot sauce before serving.
- This recipe makes enough meatballs for four hoagies. Since you’ll have leftovers, try them in one of my suggested recipes above. Alternatively, you can pop those bad boys in a freezer-safe ziplock bag and keep them in the freezer for up to 3 months. They reheat easily and taste great!
This recipe was written in partnership with Truff Hot Sauce. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself.
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