This hearty sandwich elevates classic meatballs to the next level. A savory mix of pork, beef, and veal is folded into a garlicky, basil-scented bread mixture, then pan-seared and gently braised in a red wine tomato sauce. Topped with melty provolone and nestled into a crisp ciabatta roll, this dish brings warmth and bold flavor to every bite. Perfect for cozy nights or a special weekend indulgence.
In a large mixing bowl, combine torn white bread, milk, egg, shredded Parmigiana Reggiano (or Parmesan), finely chopped garlic, and fresh basil. Mix thoroughly until the ingredients are well combined and form a soft, cohesive base.
Gently add in the ground meat blend - ideally pork, beef, and veal. Use a fork to fold the mixture just until combined, being careful not to overmix.
Scoop roughly 3 heaping tablespoons of the meat mixture and shape into thick, even patties. Set aside on a plate.
Heat a bit of oil in a skillet over medium heat. Sear the patties on each side for about 2 minutes, or until deeply browned and nicely crusted. Remove and set aside.
In the same pan, sauté chopped onion over medium heat until translucent. Add a small pinch of salt to draw out moisture and speed up softening.
Pour in red wine to deglaze the pan, scraping up any flavorful bits from the bottom to deepen the sauce.
Stir in your favorite tomato or spaghetti sauce. If available, toss in a few cheese rinds for extra richness and umami.
Return the patties to the sauce. Cover the pan loosely - leaving a slight opening - and simmer over very low heat for approximately 1 1/2 hours until the patties are tender and flavorful.
Slice and toast ciabatta rolls. Place one patty on each roll, top with provolone cheese, and broil for a couple of minutes until the cheese is bubbly and melted.
Spoon a generous amount of the red wine tomato sauce on each plate. Place the finished sandwich on top and serve warm. Enjoy!