Cheesy Meatball Sandwich With Spicy Vodka Sauce
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"Alright, so I've openly admitted that the key to my heart is a meatball sandwich. Since I'm now the editor of the Meatball Feed on @thefeedfeed I figured it was time to illustrate exactly what I'm talking about. Seriously toasty roll, meatballs so giant you can't actually close the sandwich, spicy chunky light vodka sauce (my little spin), topped with an insane amount of mozzarella cheese and torn basil. You bring me this sandwich, and I will love you forever! ???? So if you've got delicious meatballs going on make sure to tag #meatballs and #feedfeed so I can see them! "
-- @bazaarlazarr
Recipe Intro From bazaarlazarr
Alright, at the top of the page we discussed that the key to my heart is a meatball sandwich. So this is how it’s done: seriously toasty roll, meatballs so giant you can't actually close the sandwich, topped with an insane amount of mozzarella cheese and torn basil. You bring me this sandwich, and I will love you forever!

For the Meatballs:
Yields 6 3oz meatballs + 1 2oz meatball

8oz. Ground Beef (about 20% fat)
4oz. Spicy Italian Sausage, casing removed
4oz. Ground Veal
1.5 tsp. Dried Oregano
3 tbsp. Fresh Parsley, chopped
6 Garlic Cloves, crushed
¼ cup Parmesan Cheese, grated
¼ cup Italian Style Breadcrumbs
1 Large Egg, lightly beaten

For the Sauce:
Yields About 4 cups of Sauce - Adapted from Bon Appetit & NYT


2 tbsp. Extra Virgin Olive Oil
3 Garlic Cloves, crushed
28oz. Can Diced Fired Roasted Tomatoes (if you want a smoother sauce, go with crushed)
½ tsp. Crushed Red Pepper Flakes (omit if you don’t want spicy sauce)
½ cup Vodka
¼ cup Heavy Whipping Cream
¼ cup Parmesan Cheese, grated
¼ cup Pecorino Romano Cheese, grated
Salt & Pepper to taste

For the Sandwich
If using 3 meatballs per roll

2 Sub Rolls
Fresh Mozzarella Cheese, drained and sliced
Fresh Basil, torn

Instructions:

For The Sauce: (can be made ahead of time and refrigerated)
1. In a large, heavy bottom pot Heat EVOO over medium heat
2. Add crushed garlic and cook until aromatic. About 1-2 minutes
3. Add canned tomatoes and juices, vodka, and crushed red pepper flakes
4. Simmer for 20 minutes, stirring often
5. Add cream and continue to simmer until blended
6. Add both grated cheeses, mix until fully incorporated
7. Add salt and pepper to taste
8. Remove from heat

For The Meatballs:
1. Line a baking sheet with parchment paper
2. Pre-heat over to 400 degrees
3. Mix your ingredients together in a bowl (don’t overwork your meat). I like to mix everything together and then add in the breadcrumbs last and add more if needed.
4. Make 6, 3oz. meatballs plus your 1, 2oz. meatball aka the snacking meatball
5. Place on your lined backing sheet
6. Bake for about 20 minutes or until the internal temperature of your meatballs is 165 degrees
7. Line a plate with paper towl
8. Once done baking, let your meatballs rest a beat on the lined plate

For The Sandwich:
1. Line a baking sheet with parchment paper
2. Preheat your oven to 400 degrees
3. Cut your rolls in half, but don’t cut all the way through
4. Lay them flat on the lined baked sheet
5. Put three meatballs in each roll
6. Pour sauce over – the amount is per your preference of sauciness
7. Top each meatball with it’s own slice of fresh mozzarella cheese
8. Tear/roughly chop fresh basil leaves and sprinkle on top of the mozzarella
9. Pop the baking sheet in the oven for about 8-10 minutes. Keep an eye on your sandwiches, the cheese should be melted but not burned