Ingredients
- 2 slice white or sandwich bread, torn into 1-inch pieces
- 1/2 cup whole milk
- 8 ounce ground beef (85 percent lean)
- 8 ounce ground pork
- 4 ounce ground veal
- 1/2 cup finely grated pecorino romano or parmesan cheese (1 ounce)
- 3 tablespoon coarsely chopped fresh flat-leaf parsley
- 1 tablespoon garlic clove, minced
- 1 tablespoon large egg
- 2 slice white or sandwich bread, torn into 1-inch pieces
- 1/2 cup whole milk
- 8 ounce ground beef (85 percent lean)
- 8 ounce ground pork
- 4 ounce ground veal
- 1/2 cup finely grated pecorino romano or parmesan cheese (1 ounce)
- 3 tablespoon coarsely chopped fresh flat-leaf parsley
- 1 tablespoon garlic clove, minced
- 1 tablespoon large egg
- 2 dozen brioche rolls, split
- 1 1/2 cup coarsely grated mozzarella cheese (5 ounces)
- 1/2 cup finely grated pecorino romano or parmesan cheese (1 ounce)
Preparation
Baking Directions:
Make the meatballs: Soak bread in milk for 5 minutes.
Gently mix bread and milk with meats, Pecorino Romano, parsley, garlic, egg and 1 teaspoon salt.
Refrigerate for at least 30 minutes.
Roll mixture into twenty-four 1-ounce balls (each about the size of a golf ball).
Heat sauce in a large heavy pot over medium heat.
Drop meatballs into sauce, and bring to a gentle simmer.
Cook, partially covered, until meatballs are cooked through, 20 to 25 minutes.
Make the sandwiches:Preheat oven to 400 degrees.
Working in batches, arrange rolls, cut side up, on a baking sheet.
Place 1 meatball, a spoonful of sauce, 1 tablespoon mozzarella and 1 teaspoon Pecorino Romano on bottom halves.
Bake until cheese melts, about 3 minutes.
Sandwich with basil.
