Recipe

Braised Meatball Sandwich with Herb Pesto and Smoked Mozzarella

Servings: 4-5

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients:

For the meatballs:

• 1 pound ground beef 
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko breadcrumbs
• 2 tablespoons finely chopped basil (or 1 teaspoon dried)
• 3 cloves garlic, grated
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 egg
• 2 tablespoons olive oil
• 2 cups marinara sauce
• pinch of red chile flakes

For the sandwiches:

• Loaf of Ciabatta baguette
• 1/2 cup basil  pesto (homemade or store-bought)
• 6 ounces smoked mozzarella, thinly sliced
• Fresh basil leaves for garnish (optional)

Instructions:

1. Prepare the meatballs:

In a large bowl, combine the ground beef, parmesan cheese, breadcrumbs, basil, garlic, dried oregano, salt, pepper and beaten egg. Mix with your hands gently until well combined. Shape the mixture into golf ball-sized meatballs, about 16.

2. Cook the meatballs:

Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook for 3 minutes, until browned on one side. Turn over and cook for another 1-2 minutes.  Add marinara and chili flakes into the pan and cover with lid.  Simmer over low heat for 8 minutes, or until the meatballs are cooked through and tender.**

3. Assemble the sandwiches:

Preheat your oven’s broiler to High. 

Split the baguette lengthwise and spread a generous amount of pesto on each half. Place the meatballs on the bottom half and spoon some of the braising sauce over the meatballs. Top with slices of smoked mozzarella.  Broil the sandwich until melty and crusty, watching carefully so it doesn’t burn, about 3 minutes.

4. Serve:

Remove the sandwiches from the oven and place the top half.  Cut in 4-5 sections and serve!

**The USDA recommends a minimum internal temperature of 160ºF for ground beef