| Level: | Easy |
| Total: | 2 hr 30 min |
| Prep: | 55 min |
| Inactive: | 5 min |
| Cook: | 1 hr 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 red onion, diced to equal 1 cup
- 1/2 red bell pepper, minced to equal 1/2 cup
- 5 cloves garlic, minced to equal 2 tablespoons
- 1 teaspoon salt
- 1 cup 2 percent milk
- 2 slices sourdough bread, crust removed, cut into 1/2-inch pieces to equal 1 cup
- 1 pound ground beef (80/20 fat content)
- 1 pound ground pork sausage, casings removed
- 2 tablespoons minced fresh basil leaves
- 2 tablespoons minced fresh oregano leaves
- 2 tablespoons minced Italian parsley leaves
- 1 tablespoon freshly ground black pepper
- 1 1/2 teaspoons red chili flakes
- 1/2 cup finely grated Parmesan plus 2 tablespoons shredded, for garnish
- 1 egg, beaten
- 4 hoagie rolls
- 1 cup Marinara Sauce, recipe follows
- 12 slices mozzarella, about 3/4 pound
- 1/4 cup extra-virgin olive oil
- 1 yellow onion, minced
- 4 medium garlic cloves, smashed
- 6 cups canned San Marzano tomatoes
- 1 tablespoon roughly chopped fresh basil leaves
- 1/2 tablespoon roughly chopped fresh oregano leaves
- Salt and freshly ground black pepper
Instructions
- Preheat broiler.
- In a large saute pan over medium heat, add 1 tablespoon oil and saute onions, bell peppers and garlic. After 2 minutes, add salt and cook until tender. Remove from pan and let cool.
- In a medium bowl, pour milk over bread crumbs and let soak for 5 minutes. Remove from milk and squeeze out excess milk, until bread is moist but not soggy. In a large bowl, mix together beef, pork sausage, soaked bread, cooled vegetables, basil, oregano, parsley, pepper, chili flakes, grated Parmesan and egg. Gently roll into 2-inch balls.
- In same large saute pan used for vegetables, heat over medium heat and add 1 tablespoon oil. Cook meatballs, browning completely until the internal temperature reaches 165 degrees F, using an instant-read thermometer.
- Meanwhile, remove inside dough from hoagie rolls. To assemble heroes, fill hoagies with 4 meatballs each. Drizzle with 1/4 cup Marinara Sauce and top with 3 slices of mozzarella cheese. Place heroes on a sheet pan under the broiler until the cheese melts and turns golden brown. Top each sandwich with 1/2 tablespoon Parmesan.
- In medium saucepan, heat olive oil, add onions and cook over medium to low heat until onions are transparent. Add garlic and cook until almost brown and then add tomatoes. Cook for 1/2 hour over low to medium heat, then add basil and oregano and continue to cook for 30 minutes longer. In a food mill or a blender, puree into a sauce. Season with salt and pepper, to taste.
Reviews
I have been making this recipe for years. It turns out delicious every time. This weekend I baked the meatballs instead of frying. They turned out soft and less ness.
Great recipe! Moist and tender yet firm enough to hold together. Quite a kick with the red pepper flakes, which we liked very much. Since I can’t eat wheat, I substituted 1 cup of quick oats for the sourdough bread. I have used oats with success in the past (my meatballs always tasted good but getting the texture right was hit or miss). I decided to soak the oats first in the milk as Guy suggested be done with the bread. I didn’t have fresh parsley or oregano, so they also went into the oats and milk mixture to hydrate first. Delicious. Thanks Guy! This is a keeper.
This was a tasty sandwich and the meatballs were moist and flavorful. But when it comes to awesome and Five Star Meatballs, my favorite is still Anne Burrell’s Excellent Meatballs. Love Guy and have made many of his dishes… and look forward to making many more.
These meatballs are AMAZING! I used ground turkey and italian turkey sauage and I omitted the red bell pepper (personal preference but they were still delicious. I haven’t tried the sauce yet but I am making the meatballs and sauce for a spaghetti dinner this weekend for my in-laws who are coming in from out of town. The meatballs have a bit of spice to them but not enough to keep my 2 year old from eating them. These will definitely be a recipeI use again.
Incredible! I am never disappointed with a Fieri dish, and this is my favorite so far. I subed the hoagie rolls with wheat bolillios and used a whole bell pepper and half red onion instead. Also, I used our favorite canned marinara sauce. Overall, super easy to make. And if you’re cooking for two, like myself: make enough meatballs for two or three sandwiches, and make what’s left into smaller meatballs for spaghetti and meatballs the next night.
Very yummy & finger licking good. I did change out the pork & beef for ground turkery & Italian turkey. My kids loved it!!!!
Great recipe…but the name does not make it easy to search for. Saw the episode and spent 20 minutes looking for the recipe.
Amazing! My family loves them. this is a keeper.
AWESOME!
Simply put, these meatballs are AMAZING. I double the recipe and freeze what I don’t use for weekday nights for a quick addition to a pasta sauce for spaghetti. I bake mine in the oven at 350 for 45 mins instead of pan frying and they turn out perfect.