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.

Prep Time10 mins
Cook Time15 mins
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 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.


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