In Italy, meatballs were traditionally made from scraps, not sold in a package that said “meatball and meatloaf mix.” I used deli meats in the meatballs as part of the everything that I used. I used rich mortadella, spicy capacola, and salty salami which are the seasonings for the meatballs. Sure there is parmesan cheese and a few herbs; it wouldn’t be an Italian meatball without them. Add the marinara, provolone, and a soft hoggie roll, and you have the ultimate Italian sandwich. I hope you like it.
1 pound ground beef
2 ounces mortadella , chopped fine
2 ounces Genoa salami, chopped fine
2 ounces capacola ham, chopped fine
1/2 cup Panko bread crumbs
1/2 Parmesan cheese
1/2 cup finely diced onion
3 cloves garlic, minced
2 tablespoons Italian herbs
1/2 cup marinara sauce
1 teaspoon black pepper
4 slices provolone cheese
2 hoggie rolls
Marinara to top
Preheat oven to 350.
In a large bowl add beef, onions, Parmesan, bread crumbs, black pepper, and garlic and mix all ingredients.
Add mortadella, salami, and capacola, eggs and marinara and mix.
Make mixture into 2-inch balls.
Place on rack or mini- muffin pan and bake for 30 minutes or until internal temp is 165.
Open hoggie roll: add as many meatballsI’m that will fit.
Top with provolone and marinara and broil until cheese melts.