Gourmet Meatball Sandwich with Pesto
This Gourmet Sandwich is a true indulgence for meat lovers. With each bite, you experience the perfect harmony of crusty sourdough bread, incredibly delicious roasted meatballs with a light tomato sauce, gorgeous Pesto Genovese, and the ultimate comfort of melted Mozzarella Cheese. These are the top reasons why we believe you should indulge in this sandwich as soon as possible:
- The bread is crunchy and holds the topping perfectly
- Pesto, meatballs, homemade tomato sauce, and melted mozzarella cheese are a magical combination
- a delicious recipe perfect for hosting gatherings, picnics, and birthday parties
- it can be easily stored for later
Storing
We do not recommend storing this sandwich. Always make it fresh from scratch.
Feel free to store the meatballs in the fridge or freezer for your convenience. They can also be served with side dishes like mashed potatoes or pasta, making them a versatile option for any occasion.
Keep the Meatballs in Tomato Sauce in an airtight container in the fridge for up to 4 days. Before serving, reheat.
We can freeze the cooked Meatballs in Tomato Sauce, too. First, let the meatballs cool, then place them in a freezer bag or airtight container, seal them, and keep them in the freezer for up to 3 months. Defrost, then reheat in a pan on the stove or in a microwave.
How to make Meatball Sandwich with Pesto (video)
Check this quick short video to learn how to make Meatball Sandwich with Pesto at home.
Next, try these amazing sandwich recipes
- Caprese Sandwich
- Whipped Tomato Ricotta Toast
- Vegan Chickpea Salad Sandwich
- Caramelized Onion Grilled Cheese
- Tuna, Tomato, Cucumber Tramezzini
- Crispy Chicken Burger
METHOD
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preparation
Arrange racks in the middle and at the top of the oven, then preheat it to 230 °C / 450 °F. Grease a baking sheet.
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soak the bread
Cut the bread into small cubes and add to a small bowl. Add the milk and set the mixture aside to soak.
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meatballs
Combine meat, diced onion, chopped parsley, minced garlic, oregano, salt, pepper, an egg, ricotta, and soaked bread in a large bowl. Knead the mixture with your hands until everything is well combined.
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meatballs
Divide the mixture into 16 pieces. Use an ice cream scoop to form round balls. Using wet hands, roll the mixture into round meatballs and place them on a prepared baking sheet. Drizzle with olive oil and place on the middle rack of the oven. Roast for 22 - 24 minutes at 230 °C / 450 °F or until cooked through and lightly browned.
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tomato sauce
While the meat is roasting, make the tomato sauce. Put the oil in a large skillet and set it over medium heat. Add the vegetables to a food chopper (or use a grater) and chop them into small pieces. Add to the skillet along with anchovy. Stir and cook the ingredients for 2 - 3 minutes. Add the sugar (if necessary) and flour, stir, and cook for 2 - 3 minutes. Pour the tomato passata and water, and add the basil and parsley. Bring to a boil, season with salt and pepper, then simmer for 5 minutes.
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meatballs in tomato sauce
Transfer the cooked meatballs to the tomato sauce and continue to cook for 8 - 10 minutes over medium heat. Change the oven temperature to 210 °C / 410 °F high broil.
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Meatball Sandwich with Pesto
Cut both breads lenghtwise. Spread Pesto Genovese over one cut side of the bread. Place eight meatballs over the pesto. Spread some tomato sauce over the meat. Place the cheese on top. Line a large baking sheet with parchment paper and place on the top rack in the oven. Broil for 4 minutes or until the cheese melts. Optionally, broil the top parts of the bread to make it warm and crunchy. When the cheese melts, remove from the oven and cover with the top of the bread. Cut into slices and serve. Transfer any leftover sauce to a small bowl and serve with the sandwiches.
