Have you ever had a muffuletta sandwich? You know, it’s that classic Italian sandwich with mortadella, ham, salami, maybe some capicola and an olive salad thrown on there. It’s delicious and always on a beautiful round roll. Any good Italian deli can make a rocking muffuletta sandwich. I love this sandwich so much, I wanted to try it in a whole different way…the obvious choice was to add more meat and turn the muffuletta into a meatball! I hope you enjoy…I will probably never make a “normal” meatball again…
You will need:
- ¼ lb. mortadella
- ¼ lb. ham
- ¼ lb. salami
- 1 lb. ground beef
- 2 eggs
- ½ cup panko breadcrumbs
- 1 28 oz. can San Marzano tomatoes
- 1 bunch of fresh basil
- Provolone cheese
- Parmesan cheese
- Red pepper flakes
- Ciabatta bread or your favorite sandwich roll
For the sauce…
Purée the can of San Marzano tomatoes with the bunch of basil in your food processor. Pour the tomato sauce into a high-sided sauté pan. Simmer over low heat with a lid on until the meatballs are ready for their sauce bath…
For the meatballs…
- In a large bowl combine the ground beef, eggs and panko breadcrumbs.
- Chop the mortadella, ham and salami into small pieces and add to the ground beef mixture.
- Next, add ¼ cup grated Parmesan cheese, a hefty pinch of red pepper flakes, black pepper and a tiny bit of salt to the meat mixture (I didn’t add much salt to this recipe because the meats are salty and you don’t need much more).
- Mix the meat together with your hands (my favorite part, squishy and messy, but so fun).
- Form into golf ball-sized meatballs and place on a greased baking sheet (this recipe turned out about 20 meatballs).
- Bake at 350° for 15-18 minutes.
- Remove meatballs and put in the simmering tomato sauce.
- Let the meatballs simmer low and slow in the sauce for an additional 30 minutes.
- I like to hollow out the bread a little bit before putting the meatballs on (you can cram more meatballs on the sandwich if you do this!)
- Put provolone cheese and a bit of Parmesan on the top and bottom bread pieces.
- Stick under the broiler for a few minutes until the cheese is just melted.
- Pull the bread from the broiler and put the meatballs on. I like to cut my meatballs in half.
- Spoon some of the tomato sauce over the meatballs and top with more provolone cheese.
- Stick under the broiler one more time to melt the cheese.
Time to dig in! You may want to bring an extra bowl of the tomato sauce to the table for dipping!
Looking back, I wish I had worn a bib and not eaten on a white tablecloth because this sandwich is unapologetically messy. Trust me, you wont care about ruining a shirt once you have a bite of this baby. Although next time I might try to eat more like a lady…maybe…