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Meatball Grinder

Meatball Grinder

  • Prep

    1 h
  • Cook

    40 m
  • Ready In

    1 h 50 m
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Meatball grinders are perfect for game day. Tender meatballs are simmered in marinara sauce, then loaded into hoagie rolls and topped with mozzarella cheese.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 986 kcal
  • 49%
  • Fat:
  • 60.6 g
  • 93%
  • Carbs:
  • 64.6g
  • 21%
  • Protein:
  • 44.7 g
  • 89%
  • Cholesterol:
  • 195 mg
  • 65%
  • Sodium:
  • 1819 mg
  • 73%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 500 degrees F (260 degrees C).
  2. Combine soft bread crumbs, dry bread crumbs, and milk in a large bowl and allow to soak until the bread crumbs absorb most of the milk, about 10 minutes. Add ground beef, Italian sausage, 1 cup marinara sauce, eggs, garlic, Italian seasoning, and red pepper flakes and mix until thoroughly combined. Form into 16 large meatballs.
  3. Heat 1 cup olive oil in a large pot or Dutch oven over medium-high heat. Cook meatballs until browned, about 10 minutes. Transfer to a baking sheet and bake in the preheated oven until no longer pink in the center, about 10 minutes.
  4. Bring 1 cup marinara sauce to a simmer in a large saucepan over medium heat. Add cooked meatballs and heat through, about 5 minutes.
  5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, and serrano pepper in the hot oil until onion softens, 5 to 6 minutes. Add Marsala wine, salt, and black pepper; cook until wine has evaporated and onion turns golden, about 10 minutes.
  6. Spread each hoagie bun with 1/4 cup mascarpone cheese and 1 tablespoon garlic basil spread. Place four meatballs and a spoonful of marinara sauce on top. Sprinkle each sandwich with 1 cup mozzarella cheese.
  7. Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Top each sandwich with 1/4 of the onion mixture; garnish each sandwich with 2 tablespoons of basil and 2 tablespoons of Parmesan cheese.
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