in Appetizers, Dinner, Sandwiches, Sides

Whoaaa! Meatballs!!!

After watching 7 straight episodes of The Jersey Shore, I decided I needed to make meatballs. I had never seen the show before and after the first episode I literally couldn’t pull myself away. It’s incredible.

I learned all about “GTL” and how to avoid “grenades.” And what “t-shirt time” means. My favorite part is kinda how The Situation cooks Sunday dinners for all of them.  And he always, ALWAYS make meatballs. I can’t even try and pronouce meatballs the way they do.

And no, this recipe didn’t come from The Situation, whom by the way, just came out with a book that supposedly promises recipes for all of the food he cooks on Sundays. Umm…can we say Christmas present? Yeah, I’m pumped.

This recipe came from The Pioneer Woman because I’m not sure she’s ever made a bad meal in her life. And because she says funnier and whittier things than all of us combined.

Moving on….

These meatballs are super easy to make. I also love how you can make a big batch of these and have dinner for days.

You can put them in a sandwich, put them on top of pasta, or even eat them on your own. Super versatile.

After you mix the meat with the egg, bread crumbs, parsley, Parmesan and spices, you just make little meatballs…

Then sautee them up and make the sauce. When they’re all done, you can make these awesome sandwiches, by simply putting meatballs in a roll and topping it with some tomato sauce. If I could go back, I’d put a lot more sauce on top. Sauce is good.

I topped it off with slices of fresh mozzarella, but you can use provolone or swiss or whatever you have on hand. Then I put it under the broiler for 5 minutes. And then it came out all melty and hot, like this….


Adapted slightly from The Pioneer Woman

Print this cute recipe!

I only adapted the recipe with what I had on-hand. I decreased most of the ingredients so this actually made about 18 meatballs.


1/2 pounds Ground Beef

1/2 pounds Ground Pork

2 cloves Garlic, Minced

1/2 cups Fine Bread Crumbs

1 whole Eggs

1/2 cups Freshly Grated Parmesan

¼ cups Flat-leaf Parsley, Minced

¼ teaspoons Salt

Freshly Ground Black Pepper

1/4 cups Olive Oil


1/2 whole Yellow Onion, Diced

1 cloves Garlic, Minced

1 whole 28 Ounce Can Crushed Tomatoes

Salt to taste

1/4 teaspoon Sugar

Freshly Ground Black Pepper

¼ cups Flat-leaf Parsley, Minced

For Sandwich:

2-4 Baguettes

8 slices of fresh mozzarella

Preparation Instructions

To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, and parsley in a mixing bowl. Mix together well with hands. Roll into 18 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.

To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside.

In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in crushed tomatoes. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.

Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.

Make cuts in both of your baguettes like they’re a sub. Stick a few meatballs in and top with sauce.  Then add the slices of mozzarella and place under a broiler for 5 minutes, or until all melty.

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