"The Perfect Meatball Sandwich

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This is The Perfect Meatball Sandwich, made on toasted, buttery garlic bread, with an easy homemade marinara sauce and my favorite beef and sausage meatballs.

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Ingredients

  • Special Equipment:
  • Splatter screen
  • Large skillet
  • Quick Marinara Sauce:
  • 1 28-ounce can whole San Marzano tomatoes
  • 1/4 cup extra-virgin olive oil
  • 7 cloves garlic peeled and slivered or diced
  • 1/4 cup water
  • 1/4 teaspoon salt or to taste
  • 1 1/2 teaspoon sugar
  • 1/4 teaspoon dried oregano
  • Pinch crushed red pepper flakes
  • 1 large fresh basil sprig or 1/4 teaspoon dried basil
  • Meatball Sandwich:
  • 4 French rolls
  • Butter
  • Garlic powder
  • 12 to 16 large meatballs fully cooked and warmed (See Recipe: Freezer Meatballs)
  • 1 cup shredded mozzarella cheese
  • Fresh basil optional for topping

Preparation

Step 1

Instructions
Quick Marinara Sauce
With an immersion blender, food processor, or blender, process tomatoes until mostly pureed--the texture of chunky salsa. You can also turn the tomatoes out into a bowl and crush them with your hands (don't discard the juices).
In a large skillet, heat oil over medium heat. Once hot, add the garlic and cook just it starts to turn lightly golden--watch carefully so it doesn't burn! Add the tomatoes and juices to the skillet along with water, salt, sugar, oregano, red pepper flakes, and sprig of basil. Cover with splatter screen and bring to a good simmer, turning up the heat if necessary. Simmer, stirring occasionally, for 15 to 20 minutes until sauce is thickened. Taste and add more salt if needed.
Remove basil sprig.
Meatball Sandwiches
Preheat your oven to 400°F. Butter both sides of your bread and sprinkle garlic powder over the top. Place on a baking sheet and bake for 3 to 4 minutes until lightly toasted.
Add a couple tablespoons of sauce to both sides of each French roll and top with 3 to 4 meatballs and 1/4 cup of mozzarella. Bake for an additional 2 to 3 minutes, until cheese is melted.
Add fresh basil if desired. Serve and enjoy!
Recipe Notes
This makes enough sauce for 4 to 5 sandwiches. Leftover sauce can be stored in the refrigerator for up to 5 days or frozen for 2 to 3 months in an airtight container or freezer bag.

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