The ultimate juicy meatball sandwich: tender ricotta meatballs simmered in a rich tomato sauce, topped with melted provolone and served on a lightly toasted roll.
I still remember the best meatball sandwich I ever had—Salumi Artisan Cured Meats in Seattle, back in December 2011. Rather than try to copy that exact sandwich and risk failing to match the memory, I created my own take. The result is a ricotta meatball sandwich that highlights soft, juicy meatballs in a flavorful marinara with gooey provolone.
There are endless ways to make meatballs—beef, pork, a blend, or leaner choices like turkey or chicken—but ricotta meatballs deserve special attention. The ricotta keeps them incredibly tender and moist while adding a subtle creaminess that pairs beautifully with tomato sauce and melted cheese.
How to make Ricotta Meatballs
Making meatballs is straightforward. If you don’t love handling cold meat, disposable gloves are helpful. Start by cooking the aromatics: warm olive oil in a skillet, soften diced onion over medium heat until translucent, then add minced garlic for the last 30 seconds. Remove from heat and let cool.
In a large bowl combine torn white bread and milk, grated Parmesan, ricotta, lightly whisked eggs, minced parsley, ground beef, and removed-from-casing Italian sausage. Add the cooled onion and garlic, season with kosher salt and freshly ground black pepper, then mix everything together—ideally with your hands so the ingredients incorporate evenly.
Use a size 24 cookie or ice cream scoop to portion uniform meatballs (I ended up with 23). Pack and roll each meatball tightly in the palm of your hand; ricotta meatballs are more delicate than standard ones, so firm shaping helps them hold together.
Brown the meatballs in batches in an oiled skillet over medium heat—you’re only aiming to set and color the exterior, not cook them through. Transfer the browned meatballs to a large pot, pour in marinara (store-bought or homemade), bring to a boil, then reduce heat and simmer until the meatballs are cooked through and heated in the sauce.
Because ricotta keeps these meatballs so tender, handle them gently while simmering so they don’t fall apart. When finished, they should be juicy, flavorful, and tender inside with a nicely seasoned tomato sauce coating each bite.
Sandwich Assembly
Slice your rolls about 90% through and prop them open. Lightly toast the rolls in the oven, then tuck provolone slices inside. Spoon in the hot ricotta meatballs and sauce, then optionally place the sandwiches under the broiler for 15–20 seconds to melt the cheese.
Finish with a generous sprinkle of grated Parmesan and minced Italian parsley. Serve with extra marinara on the side for dipping if desired. These sandwiches are comforting, hearty, and perfect after a long day.
If you’ve had a rough day, a great ricotta meatball sandwich can make everything better.
More Sandwich Recipes
- Salumi Mozzarella Sandwich
- Parmesan Tomato Focaccia
- Asian Sliders with Gochujang Mayo
- Sooo Cali Hot Dogs Dog Haus Copycat
Ricotta Meatball Sandwich
Yield: 23 meatballs
Comment
Ingredients
Ricotta Meatballs:
- 1 Tbsp olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 slices white bread, torn
- ⅓ cup whole milk
- ½ cup grated parmesan cheese
- ½ cup ricotta cheese
- 2 large eggs, lightly whisked
- 2 Tbsp Italian parsley, minced
- 1 pound 85% lean ground beef
- 1 pound Italian sausage, removed from casing
- kosher salt and freshly ground black pepper, season to taste
Other Components:
- 2 pound jar marinara sauce (homemade or store-bought)
- 6 Bolillo rolls, or bread rolls of choice
- 6 sliced provolone cheese
- grated parmesan cheese, to garnish
- minced Italian parsley, to garnish
Instructions
Meatballs:
-
Warm 1 tablespoon olive oil in a medium skillet. Add diced onions and cook over medium heat until translucent. Add minced garlic for the last 30 seconds, toss to combine, then remove from heat and let cool.
-
In a large bowl combine torn bread and milk, Parmesan, ricotta, and lightly whisked eggs. Add parsley, ground beef, sausage, and the cooled onion and garlic. Season with salt and pepper and mix with your hands until well combined.
-
Use a size 24 cookie or ice cream scoop to portion the meatballs. Roll and pack each meatball firmly in your hands.
-
Brown the meatballs in batches in an oiled skillet over medium heat, just until the outside is browned. Transfer to a large pot—the meatballs will finish cooking in the sauce.
-
Pour marinara into the pot with the browned meatballs, bring to a boil, then reduce heat and simmer until meatballs are heated through and cooked.
Sandwich Assembly:
-
Slice rolls about 90% through and lightly toast. Place provolone in each roll, spoon in hot meatballs and sauce, and if desired broil 15–20 seconds to melt the cheese. Finish with grated Parmesan and minced parsley and serve.
Nutrition
Nutrition information is an approximation.
Like this recipe? Rate & comment below!