This hearty Meatball Burger blends the nostalgic flavors of Italian meatballs with the satisfying form of a burger. Made from a flavorful mix of pork, beef, and veal, these patties are pan-seared, slow-simmered in tomato sauce, and finished with melted cheese on a toasted ciabatta roll. It’s comfort food elevated—perfect for a cozy dinner or a gourmet sandwich night.
Place the bread pieces in a large bowl. Add the milk, egg, grated cheese, minced garlic, and chopped basil. Mix until fully combined and the bread is softened.
Add the ground pork, beef, and veal to the bowl. Mix gently with a fork, just until incorporated. Avoid overmixing to maintain tenderness.
Scoop about two heaping spoonfuls of the mixture and roll into a ball. Flatten slightly into a thick, burger-shaped patty.
Heat a skillet over medium-high heat with a bit of olive oil. Fry the patties for 1–2 minutes per side until browned. Set aside.
In the same pan, add chopped onions. Sauté over medium heat until translucent, about 3–5 minutes. Tip: add a pinch of salt to draw out moisture faster.
Pour in the red wine and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
Stir in the tomato sauce and the optional cheese rind. Mix well and bring to a gentle simmer.
Return the patties to the sauce. Lower the heat to very low, cover partially, and let simmer for 1½ hours. Stir occasionally to prevent sticking.
Place one patty on the bottom half of a ciabatta roll. Top with a slice of cheese. Broil until the cheese is melted and bubbly.
Spoon about 3 tablespoons of the sauce onto a serving plate. Place the sandwich on top. Serve hot and enjoy the rich, saucy flavors.