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.

The Ultimate Guide to the Meatball Sandwich Burger

The History Behind the Meatball Sandwich Burger

The history of the meatball sandwich burger is a long one, and it all started with the meatball sub. The meatball sub was invented in the 1920s at a sandwich shop in Connecticut. The original recipe was for a breaded and fried ball of ground beef mixed with bread crumbs, eggs, salt, pepper and onion. It was served on Italian bread with green peppers and onions.

This sandwich has been modified over time to include other ingredients like cheese, tomato sauce or mayonnaise. In 1972 Philadelphia’s Tastykake company introduced the “Meat-a-Ball” which is similar to the meatball sub but instead of being served on Italian bread it’s served on a hamburger bun.

What Makes the Perfect Bun for the Meatball Sandwich Burger Recipe?

The bun for a meatball sandwich burger recipe is an important part of the whole dish. It needs to be soft and chewy, yet sturdy enough to hold up to the moist meatballs and juicy sauce.

There are many different types of bread that can work with this dish, but some will be better than others depending on your personal tastes. For example, a big bun may not work if you are looking for something more on the traditional side. A baguette or ciabatta would be better suited for this type of sandwich.

The Complete Guide to the Meatball Sandwich Burger

A Great Combination of Food

A great combination of food is a meatball sandwich with a burger.

This sandwich is made with bread, meatballs, and tomato sauce.

The burger is made with beef, lettuce, tomato and cheese.

Both of these sandwiches are complete meals by themselves.

Tips for Making the Best Homemade Meatballs for Your Meatball Sandwich Burger

In this article, I will be providing tips for making the best homemade meatballs for your meatball sandwich burger.

Start by making the best hamburger sauce recipe and the best pureed beef recipe. Then, you can make the best homemade hamburger recipe. Once you have made all of these recipes, you can start to make your meatball sandwich burger!

Bread-to-Meat Ratio in Making a Delicious Meatball Sandwich Burger

A good bread-to-meat ratio is one of the most important factors in making a delicious meatball sandwich burger. The bread should be able to hold the juices of the meatball and not get soggy.

Prep Time10 minutes
Cook Time15 minutes
Course: Lunch
Cuisine: American
Servings: 4
Calories: 591kcal


  • 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
  • butter


  • 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 weigh 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 tea 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, and desired thickness, 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.


Calories: 591kcal | Carbohydrates: 35g | Protein: 32g | Fat: 36g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1135mg | Potassium: 962mg | Fiber: 4g | Sugar: 10g | Vitamin A: 881IU | Vitamin C: 20mg | Calcium: 280mg | Iron: 5mg