Cuzzetiello Meatball Sandwich

Step-by-Step Instructions

1. Prepare the Sauce [00:31]

• Puree the canned tomatoes using a food mill.
• Slice garlic into thin slivers.
• Sauté garlic and basil stems in olive oil in a pan over medium-high heat until golden.
• Add the tomato puree, season with salt, lower the heat and cook gently.

2. Prepare the Meatballs [02:00]

• Cut a piece of bread and hollow out the center. Tear the soft part of the bread into a bowl.
• Combine the bread pieces with heavy cream, tomato sauce, grated garlic, chopped parsley, salt, and generous amount of Pecorino Romano.
• Mix until a slurry is formed.
• In a large bowl, mix the ground pork, beef, and veal. Add the eggs, then incorporate the prepared bread slurry until well mixed.
• Form the meat mixture into small, irregular balls.

3. Cook the Meatballs [05:37]

• Heat olive oil in a non-stick pan over medium-high heat.
• Fry the meatballs in batches, browning all sides, then transfer them to the simmering tomato sauce.
• Once all meatballs are in the sauce, add some water to the tomato can to thin the sauce slightly.
• Cover and simmer for 30 minutes.

4. Assembly [06:48]

• Take the hollowed-out bread loaf.
• Spoon some sauce into the bottom.
• Add the cooked meatballs, alternating with more sauce until the bread is filled.
• Top with fresh basil leaves and a sprinkle of Pecorino Romano.