You’re about to discover your new favorite sandwich, and I won’t even pretend to be humble about it.
This meatball grinder isn’t just any old sub—it’s a crowd-pleaser that’s got Wisconsin Brick Cheese melting like a dream over perfectly seasoned meatballs.
You’ve probably had meatball subs before, but trust me, you’ll be hooked once you’ve tried this version. The secret is its creamy, mild brick cheese (instead of the usual provolone or mozzarella).
Let’s jazz up your sandwich game, shall we?
What Makes This Recipe a Winner
- Comfort Food Champion – The perfect combination of homemade meatballs, gooey Wisconsin brick cheese, and toasted bread creates an irresistibly satisfying sandwich that delivers pure comfort in every bite.
- Easy Customization – Adapt ingredients to suit individual preferences, making it ideal for families with diverse tastes. Switch up cheeses, add vegetables, or adjust spice levels to make it your own.
- Perfect for Any Occasion – Scales effortlessly from intimate family dinners to large gatherings. These grinders are a guaranteed crowd-pleaser at game day parties or casual get-togethers.
- Restaurant-Quality Results – Achieve better-than-deli results at home with perfectly seasoned meatballs and that signature cheese pulled from melted Wisconsin brick cheese.
- Make-Ahead Friendly – Prepare meatballs in advance and assemble sandwiches when needed, making weeknight dinners or party prep a breeze. Leftovers heat up beautifully for next-day lunches.
My Favorite Meatball Grinder Sandwich Recipe
Growing up in Wisconsin, I’ve always appreciated how our local cheese elevates classic Italian-American dishes. This meatball grinder featuring Wisconsin brick cheese combines the best of both worlds – hearty Italian meatballs with the distinctive taste of brick cheese, our regional favorite. The melty texture of brick cheese makes it perfect for this hot sandwich.
Ingredients
- 1 pound ground beef (80/20)
- 1/2 pound ground pork
- 1 cup breadcrumbs
- 2 eggs
- 1/4 cup grated Parmesan
- 3 cloves minced garlic
- 1 tablespoon dried oregano
- 2 cups marinara sauce
- 8 ounces Wisconsin brick cheese, sliced
- 4 submarine rolls, split
- Salt and pepper to taste
- 2 tablespoons olive oil
Wisconsin brick cheese offers the perfect balance of meltability and flavor. Its mild, sweet cream flavor complements the savory meatballs without overwhelming them. If brick cheese isn’t available, provolone or mozzarella make suitable substitutes, though they won’t provide the same distinctive tang.
Step-by-Step Cooking Instructions
- Mix ground meats, breadcrumbs, eggs, Parmesan, garlic, oregano, salt, and pepper.
- Form the mixture into 16 golf ball-sized meatballs.
- Heat olive oil in a large skillet over medium heat.
- Brown meatballs on all sides, about 8-10 minutes.
- Add marinara sauce, reduce heat, and simmer for 15-20 minutes.
- Preheat broiler.
- Place rolls open-faced on a baking sheet.
- Add 4 meatballs to each roll.
- Top with sauce and brick cheese slices.
- Broil for 2-3 minutes until cheese melts and bubbles.
Tips & Tricks
From my catering experience, I’ve found that slightly hollowing out the rolls helps contain the sauce better. Let the meatballs rest in the sauce for 10 minutes before assembling sandwiches for the best results. This allows them to absorb more flavor and remain juicy.
When selecting rolls, look for ones with a crispy crust but a soft interior. I often brush the inside of the rolls with garlic butter before toasting for extra flavor.
Are you looking to elevate your sandwich game? Making the perfect meatball grinder is just the beginning of your culinary journey. As a professional chef, I’ve discovered that having the right tools makes all the difference in creating restaurant-quality meals at home.
From properly seasoned cast iron skillets to premium mixing bowls, using quality equipment is essential. Check out my curated collection of professional-grade kitchen essentials that I use in my kitchen.
These tools have helped me create countless memorable meals for both my family and catering clients, and they can help you achieve the same professional results at home. Don’t let subpar equipment keep you from creating the perfect meatball grinder or any culinary masterpiece.
Nutritional Guide
Nutritional Guide (Per Serving)
Approximate values:
- Calories: 850
- Protein: 45g
- Fat: 38g
- Carbohydrates: 65g
- Fiber: 4g
- Sodium: 980mg
Note: Nutritional values may vary based on specific ingredient brands and portion sizes.
Frequently Asked Questions
Can I use pre-made meatballs?
Store-bought meatballs are acceptable, but homemade meatballs provide superior flavor and texture.
Why Wisconsin Brick cheese?
Wisconsin Brick cheese has a perfect balance of creaminess and meltability and it supports local dairy farmers.
How do I prevent soggy bread?
Toast the roll before assembling and a moderate amount of sauce, enough to maintain bread integrity.
What’s the best way to handle leftovers?
Store in the refrigerator for up to 3 days and reheat wrapped in foil at 350°F for 10 minutes.
Final Thoughts
While it might seem intimidating, you’ll soon discover making a meatball grinder is a fun and rewarding sandwich to master. Trust me – as someone who’s made hundreds of these bad boys, there’s nothing like biting into a perfectly crafted grinder with melty Wisconsin brick cheese.
Don’t stress if your first attempt isn’t Instagram-worthy. Mine weren’t either!
The beauty of this sandwich is that even “ugly” ones taste amazing. Keep practicing, experiment with different Wisconsin cheeses, and make it your own.
Before you know it, you’ll be the designated sandwich guru at every family gathering.
