House – Made Meatballs. Recipe

Soak breadcrumbs

In a small bowl, combine the panko breadcrumbs and whole milk. Stir and let sit 5 minutes until milk is absorbed and mixture is slightly mushy.

Combine ingredients

In a large bowl, add ground beef, ground pork, soaked panko, egg, grated Parmesan, chopped parsley, minced garlic, Dijon mustard, Worcestershire sauce, salt, and black pepper. Using clean hands or a fork, gently mix until ingredients are just combined — do not overwork the meat to keep meatballs tender.

Portion meatballs

Using a cookie scoop or spoon, portion mixture into 12 equal pieces (about 1.5 ounces / 40–45 g each). Roll each portion gently between your palms to form smooth balls about 1.25–1.5 inches (3–4 cm) in diameter. Place on a rimmed tray or plate lined with parchment.

Sear meatballs

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When oil shimmers, add meatballs in a single layer without crowding (work in batches if necessary). Sear, turning occasionally, until browned on all sides, about 6–8 minutes total. They will not be fully cooked through — this step develops color and flavor.

Finish in sauce or oven

If using the tomato sauce below: transfer seared meatballs to the simmering sauce, cover, and simmer gently 12–15 minutes until cooked through (internal temperature 160°F / 71°C). If finishing in the oven instead: place seared meatballs on a baking sheet and bake at 375°F (190°C) for 10–12 minutes until cooked through.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent and soft, about 5–6 minutes.

Add 1 minced garlic clove and cook 30–45 seconds until fragrant, being careful not to brown.

Stir in the tomato paste and cook 1 minute to deepen flavor. Pour in the crushed tomatoes, add dried oregano, 1/2 teaspoon salt, and 1/2 teaspoon sugar if using; stir to combine.

Bring sauce to a gentle simmer, reduce heat to low, and cook uncovered 12–15 minutes to thicken and develop flavor. Taste and adjust seasoning. If using fresh basil, stir it in at the end.

Add seared meatballs to the simmering sauce (if not already added per meatball directions) and simmer 12–15 minutes until meatballs reach 160°F (71°C) and sauce is infused with meatball flavor.

Lightly butter the cut sides of the rolls or buns. Heat a skillet or griddle over medium heat and toast buttered sides until golden, about 1–2 minutes.

Place 3 meatballs per roll (or 2 large meatballs), spoon generous sauce over them, and top each with a slice of provolone or mozzarella. If you prefer the cheese melted, place assembled sandwiches under a broiler for 1–2 minutes until cheese is bubbly and lightly browned (watch closely).

Garnish with pickled peppers or a handful of arugula. Serve immediately.