Italian “Meatball” Burger
Prep time 10mins
Cook time 30mins
Serves or Makes: 8

Recipe Card


  • 1 lb italian sausage
  • 1 lb ground beef
  • 1/4 cup bread crumbs
  • 1/2 cup parmigiano reggiano
  • 1 egg
  • handful of fresh parsley
  • 4 garlic cloves, grated or minced
  • 1/2 yellow onion
  • 1 can Tuttorosso San Marzano Style Chopped Tomaotes
  • 2 tablespoon extra virgin olive oil
  • handfuls of fresh basil
  • 2 teaspoon salt
  • 1 teaspoon black pepper
  • 8 slices mozzarella cheese
  • 8 brioche buns


  • Step 1

    In a pot on medium low heat, add in 2 tablespoons of extra virgin olive oil

  • Step 2

    After about 30 seconds, add in 2 of your minced garlic cloves

  • Step 3

    Once they start to get a little color (about 1 minute) add in ½ of a yellow onion

  • Step 4

    Once translucent (about 5 minutes), add in your can of Tuttorosso San Marzano Style Chopped Tomaotes

  • Step 5

    Add a handful of fresh basil leaves

  • Step 6

    Add teaspoon of salt and let simmer for 30 minutes stirring occasionally

  • Step 7

    If using an outdoor grill, get it heated up to about 450 degrees ( you could also use a grill pan for stovetop or put in oven

  • Step 8

    In a large mixing bowl, add in 1 lb of italian sausage removed from casing and 1 lb of ground beef

  • Step 9

    Mix together by hand one egg, a handful of fresh italian parsley, ¼ cup of italian seasoned breadcrumbs, ½ cup of parmigiano reggiano, 1 teaspoon of salt, ½ teaspoon of black pepper, and 2 garlic cloves grated or minced.

  • Step 10

    Form 8 patties by rolling into a ball and then flattening- You can make them larger if you prefer but to get 8, they are about 4.25 ounces each. Place your burgers on the grill and cook on each side for about 3 minutes - these are best at at internal temp of 155!

  • Step 11

    Add a slice of fresh mozzarella in the last minute of 2nd side to melt.

  • Step 12

    Remove your burgers and place on your brioche bun or bun of choice- focaccia or italian bread work great too!

  • Step 13

    At this point your sauce should be thick almost like a chutney and done!

  • Step 14

    Top your burger with your Tuttorosso sauce.