Gio's Giant Meatball Sandwich

Gio's Giant Meatball Sandwich
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MEATBALLS: (makes 12 GIANT Meat Balls)

1 pound ground Sweet Italian Sausage
1 pound ground Spicy Italian Sausage
1 pound ground Lamb
1 Pound Ground Beef
1 cup Bread Crumbs soaked in 1/4 cup milk
2 Large Eggs
1 cup grated Italian Cheese Blend
1 cup finely chopped yellow onion
1/2 Bunch Chopped Flat Leaf Italian Parsley
1 cup finely diced mushrooms
1/4 cup chopped fresh Oregano
1/4 cup finely chopped fresh Basil
1/4 cup Chopped Fresh Garlic
1 tablespoon crushed or whole fennel seed
2 teaspoon red pepper flakes
1.5 tablespoons kosher salt
1 teaspoon ground black pepper
2 teaspoon Black Truffle Salt


Heat 2 tablespoons Olive Oil in large cast Iron Skillet
Put some Olive Oil on your Hands to prevent meat from sticking.
Form Large Balls the size of Tennis Balls using your hands.
Place balls in Med-Hot Pan and brown on each side until evenly browned and slightly firmed, rotating them ever few minutes. (This takes about 10-15 minutes to browns all sides)
When Done bake them on a cookie sheet in 350 degree oven for about 20 minutes.
When done roll them in the drippings to coat evenly.
Refrigerate for up to five days.


2 large cans Crushed Tomatoes
2 small cans Tomato Paste
1 yellow onion (minced)
6 cloves garlic (minced)
1/2 Bunch Chopped Flat Leaf Italian Parsley,
1 cup finely diced mushrooms
1/8 cup chopped fresh Oregano
1/8 cup Fresh chopped Thyme
1/2 cup finely chopped fresh Basil
1 tablespoon crushed fennel seed.
1/2 tablespoon dried Rosemary
1 teaspoon red pepper flakes
1 cup red wine
1/8 cup balsamic Vinegar
1 cup beef stock
1 Tablespoon kosher salt (Check for Taste)
2 teaspoon ground black pepper
2 teaspoon Black Truffle Salt
2 tablespoons Olive Oil
Sweat Onion and 1/2 the Garlic in Olive oil in large sauce pan

Add all chopped herbs, and mushrooms and saute for 3 minutes
Add Beef Stock and Red wine to de-glaze
Add crushed Tomatoes, and Tomato Paste
Add remaining ingredients, including remaining garlic, Stir well, and simmer uncovered for 30 mins Check for Taste.


Slice a meatball into 4-5 slices (about 1/4 inch thick) and heat in the Marinara Sauce
Toast Some Ciabatta Bread and Lay the Slices of Meatball on it. Top with 4 ounces of Marinara Sauce, and a slice of Provolone Cheese.. Melt in oven. add some fresh Arugula on top.
Serve with a Stacked Caprese Salad Drizzle with Black Truffle Olive Oil and Balsamic Glaze.