Meatball Sandwich Burger
Meatball sandwiches are perfect in every way, except one: structural integrity. The small balls, the loose-ish toppings, the crusty bread, all combine for an inevitable mess. This re-imagining aims to solve that problem. 1 large ball pressed into a flat patty and a round bun the size of a provolone slice and a slightly softer bun work together to keep the sandwich in one piece while you eat.
- 250 g ground beef medium
- 250 g sausage uncased
- 5.5 oz tomato paste
- 5.5 oz water fill the tomato paste can
- 1/2 green pepper sliced
- 5 mushroom sliced
- 1/2 sweet onion sliced
- 1 tbsp italian seasoning
- salt and pepper
- 4 bocata ronda or another semi crisp bun the size of a burger bun
- 2-4 leaves basil torn roughly
- 4 slices provolone cheese
- loosely combine the meats until fairly evenly combined. Roll into 4 equal sized balls and set aside
- heat oil in a large pan on medium high, add the meat balls and press into patties a little bigger than your buns and fry 2 minutes per side. Ideally weight the meat down with a press or smaller pan- you want to develop lots of crust!
- Remove the patties and drain most of the grease, leave a couple table spoons. Return the pan to the heat and reduce heat to medium.
- Add the mushrooms, season with salt, stir to coat and sautee for 2 minutes, then add the onions and peppers. Continue to saute for another 3-5 minutes until very fragrant
- add all the tomato paste, fill the can with water to about 2/3 volume and add the water. Stir until fully combined, then add the Italian seasoning, salt and pepper
- Return the sausage patties to the pan, pressing into the sauce, cover and simmer on medium-low for 10 minutes
- While everything simmers turn on your broiler, slice and butter your buns
- place the bun heels on a baking sheet, butter both sides, add the patties to the bun heels topped liberally with sauce and veggies, top again with provolone
- Broil for 90-120 seconds or until top toasts and cheese browns
- Add fresh torn basil and press on the top and serve. I recommend slicing them in half for even easier eating.