Meatball and Jardiniera Sandwiches

Ingredients:

Meatballs

• 5 large eggs
• 1.5 tbsp. grated pecorino
• 1 cup chopped fresh parsley leaves
• 2 cloves garlic, crushed
• 1.3 kg ground beef
• 450 g of minced pork
• 450 g of minced veal (you can use all beef instead of veal)
• 1 cup panko breadcrumbs
• Olive oil, for frying

Sandwiches

• 8 slices provolone
• 4 ciabattas, cut in half
• 1 can (900 g) heated marinara sauce
• 1 can roasted sweet peppers, cut into strips
• 1 tbsp homemade hot jardinière, coarsely chopped (or store-bought)

Preparation:

1. Meatballs:

   
   Preheat oven to grill mode.
2. In a large bowl, whisk together the eggs, pecorino, parsley, garlic, and some salt and pepper until smooth.
3. Add the minced meat and panko breadcrumbs and mix everything with your hands. Do not compact the meat.
4. Form 4 patties the size of the buns. This amount of ground meat will make at least 10 patties, depending on the size of the buns. However, I prefer to make a few patties for sandwiches and then form the remaining mixture into meatballs and freeze them.
5. Heat a little oil in a large cast-iron skillet (or grill pan) over medium heat. Fry the patties, a few at a time, until golden brown, about 4–5 minutes per side.

6. Sandwiches:

   
   Place the buns cut-side up on a rimmed baking sheet. Place one slice of provolone cheese on each cut side and bake in the oven until the cheese is golden brown and bubbly, 1–2 minutes, being careful not to burn them!
7. Place the patties on the bottom halves of the buns, spoon over the marinara, top with roasted pepper strips, and top with some giardiniera. Then close the sandwiches and enjoy!
8. Serve with remaining marinara sauce on the side.