• 2 lbs ground beef
  • 2 large eggs
  • 1/2 cup panko bread crumbs
  • Italian seasoning (to taste)
  • 5 garlic cloves, minced
  • 2 Tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Fresh basil leaves
  • Mozzarella slices
  • 24 oz (1 jar) marinara sauce
  • 2 dozen round sourdough dinner rolls



Game Time

  • In a medium-sized saucepan, slowly simmer and heat marinara sauce.
  • In a large bowl, mix together ground beef, eggs, bread crumbs, garlic, seasonings, salt and pepper.
  • Use the palm of your hands to form 20 meatballs.
  • Over medium heat, heat large skillet and olive oil. Gently place meatballs in the skillet and cook thoroughly until nicely browned, approximately 6-8 minutes.
  • Drain meatballs and set aside while you split rolls. To assemble, layer bottom half of roll with 1-2 basil leaves, then a meatball. Next, spoon marinara over meatball, add a slice of mozzarella cheese and top with other half of roll.


Pairs well with

Beringer Founders' Estate© Cabernet Sauvignon

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