Meatball Parm

Meatball Parm

David Venable

Prep Time: 25 minutes

Serves: 4

Ingredients

  • 1 Tbsp olive oil
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced yellow onion
  • 2 tsp minced garlic
  • 1/3 cup Italian panko breadcrumbs
  • 1/3 cup milk
  • 1 lb ground sweet Italian Sausage (no casings)
  • 1/3 cup grated parmesan cheese
  • 1 egg, lightly beaten
  • 2 Tbsp chopped parsley
  • 1/4 tsp black pepper
  • 1/4 tsp dried oregano
  • 4 6" hoagie rolls
  • 1 cup marinara sauce, warmed
  • 8 slices provolone cheese

Preparation

Preheat the oven to 350F. Spray a baking sheet with nonstick cooking spray. Set aside.

Heat the olive oil in a large sauté pan over medium heat. Add the peppers and onions and cook until softened, about 3-5 minutes, stirring occasionally. Add the garlic and cook one minute more. Remove from heat and let cool.

Meanwhile, add the breadcrumbs and milk to a small bowl. Let the mixture sit for 5 minutes, until the milk is absorbed. In a large mixing bowl, add the sausage, parmesan cheese, egg, parsley, pepper, oregano, cooled pepper mixture, and bread crumb mixture. Gently mix until combined. Using a 2-oz ice cream scoop, portion out the sausage meatballs on the prepared baking sheet and roll into 12 balls. Bake for 15-20 minutes until golden brown and the internal temperature reaches 165F.

Once the meatballs are removed from the oven, turn on your broiler. To assemble the sandwich, add three meatballs inside each hoagie roll. Spoon about 1/4 cup of sauce over each sandwich, then top with two slices of provolone cheese. Repeat until all four sandwiches are assembled. Place the sandwiches on another baking sheet and under the broiler until cheese is melted and starting to brown. Serve immediately.

Cook's Notes

Tip: To give your sandwich an extra kick, use spicy Italian sausage instead of sweet.

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