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Meatball Parm Sub Sliders


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Rate this recipe 4.4/5 (18 Votes)
Meatball Parm Sub Sliders 1 Picture


  • For Peperonata:
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 red onions, diced
  • 2 red bell peppers, diced
  • 2 yellow bell peppers, diced
  • 1 clove garlic, minced
  • For Meatballs:
  • 8 - 10 thick slices day-old bread, cubed (about 4 cups)
  • 2 pounds ground beef
  • 4 ounces prosciutto di Parma, diced
  • 8 ounces raw sweet Italian sausage, casings removed
  • 3 large eggs, lightly beaten
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • Several gratings of nutmeg
  • 1/2 cup freshly grated Pecorino Romano cheese, divided
  • 3/4 cup finely chopped Italian parsley, divided
  • 1/2 cup extra-virgin olive oil, divided
  • Salt
  • Freshly ground pepper
  • 2 cups jarred tomato sauce
  • 1/2 cup dry white wine
  • 6 hero rolls
  • 8 slices provolone cheese


Servings 18
Adapted from


Step 1

For Peperonata:
Warm oil and butter in a large skillet over medium-high heat. Add onions and peppers and cook over high heat 4 minutes. Stir in minced garlic, cook 30 seconds. Simmer 5 minutes until cooked through. Remove from heat and season to taste.

For Meatballs:
Soak bread in water to cover, 5 minutes. Squeeze out excess water.

Combine soaked bread, beef, prosciutto, sausage, eggs, Parmigiano-Reggiano, nutmeg, ¼ cup of the Pecorino, ¼ cup of the parsley, and ¼ cup of the olive oil in a large bowl and mix very gently with your hands. Season with salt and pepper. Form mixture into 2-inch balls. Place balls on a baking sheet, cover, and refrigerate 1 hour to allow flavors to blend.

Warm remaining ¼ cup olive oil in a 10- to 12-inch heavy-bottomed skillet over high heat until almost smoking. Brown meatballs on all sides. Transfer to a plate and drain oil from pan.

Add tomato sauce and wine to the pan and bring to a boil. Place meatballs in sauce and return to a boil, then reduce heat and simmer 30 minutes.

Slice open hero rolls and fill each with 3 meatballs and sauce. Top with each with provolone cheese and some peperonata. Transfer sandwiches to a platter and serve with remaining ¼ cup Pecorino and ½ cup parsley sprinkled over the top.

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