How to Make the Best Meatball Parm Roll in Your City
Your City: Buck’s Meatball Parm Roll delivers everything you want in a sandwich — juicy homemade meatballs, rich marinara, and layers of melted cheese on a lightly toasted Italian roll.
What Most People Don’t Know About Making a Meatball Parm Roll
- A breadcrumb paste keeps meatballs tender: Mixing breadcrumbs with milk first (called a panade) locks moisture into the meatballs so they stay soft instead of dense.
- Toast the roll before building the sandwich: A quick butter toast gives the bread a light crunch and prevents it from getting soggy once the sauce is added.
- Two cheeses give the perfect melt: Provolone brings sharp flavor while mozzarella gives that classic stretchy cheese pull.
Ingredients
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 3 tablespoons milk
- 1 egg
- 1/4 cup grated parmesan cheese
- 3 tablespoons chopped parsley
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon Bald Buck Seasoning
- Vegetable oil for frying
- 4 Italian sandwich rolls
- 8 slices provolone cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese (for topping)
- 2 cups marinara sauce
- Melted butter for brushing rolls
Instructions
- Make the panade: In a bowl combine breadcrumbs and milk. Stir and let sit for about 2 minutes so the crumbs absorb the milk.
- Build the meatball mixture: Add the breadcrumb mixture, ground beef, egg, parmesan cheese, parsley, onion, garlic, and Bald Buck Seasoning to the bowl.
- Mix gently: Use your hands to mix everything just until combined. Avoid overmixing so the meatballs stay tender.
- Form the meatballs: Roll the mixture into slightly smaller than golf-ball sized meatballs so they fit nicely inside sandwich rolls.
- Brown the meatballs: Heat a few tablespoons of vegetable oil in a skillet over medium-high heat. Cook meatballs in batches for about 6–7 minutes, turning until browned on all sides.
- Simmer in sauce: Warm marinara sauce in a pan. Add the browned meatballs and simmer on low heat for 20–25 minutes until tender and fully cooked.
- Toast the rolls: Preheat oven to 400°F. Place rolls cut-side up on a baking sheet and brush lightly with melted butter. Bake 2–3 minutes until lightly toasted.
- Add provolone: Lay two slices of provolone on each toasted roll.
- Build the sandwich: Place 2–3 meatballs on each roll and spoon marinara sauce over them.
- Add mozzarella and parmesan: Sprinkle mozzarella and a little grated parmesan over the meatballs.
- Finish in the oven: Return sandwiches to the oven for 4–5 minutes until cheese is melted and bubbly.
- Serve hot: Serve immediately while the cheese is gooey and the roll is warm and lightly crisp.
