Messy and wild like adolescence, this sandwich takes a classic kid's favorite hero and turns up the heat with cheesy meatballs and spicy tomato sauce.
Recipe courtesy of Vince Camillo
Kickin' Meatball Parmigiana with Diavolo Sauce
Total:
1 hr 5 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 5 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Tomato Sauce: 
  • 1 tablespoon olive oil
  • 4 cloves garlic, crushed
  • 2 anchovy filets
  • 1/2 cup red wine
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1 teaspoon tomato paste
  • 1 sprig fresh rosemary
  • One 28-ounce can crushed tomatoes with basil
Meatballs:
  • Oil, for greasing
  • 1 pound ground chuck
  • 4 ounces ground chorizo
  • 1/2 cup seasoned breadcrumbs
  • 1/4 cup grated pecorino cheese
  • 1 teaspoon smoked sweet paprika
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/4 cup small dice smoked mozzarella
  • Four 6-inch Italian heroes
  • Olive oil, for brushing bread
  • 6 ounces smoked mozzarella, thinly sliced

Directions

For the tomato sauce: Heat the olive oil in a medium saucepot over medium heat. Stir in the garlic and anchovy filets until the anchovies dissolve and the garlic is browned, about 3 minutes. Add the wine, red pepper flakes and salt and cook until the wine is reduced by half, about 5 minutes. Add the tomato paste, rosemary and tomatoes. Bring the sauce to a boil, and then reduce to a simmer and cook until thickened, 30 minutes. Remove the rosemary and garlic. Keep the sauce warm until ready to use. For the meatballs: Preheat the oven to 425 degrees F. Lightly oil a baking sheet and set aside. Combine the beef, chorizo, breadcrumbs, pecorino, paprika, salt and egg in a medium bowl until well incorporated. Mix in the mozzarella. Form the meat mixture into 16 balls using your hands, and then evenly arrange on the baking sheet. Bake until browned and cooked through, about 12 minutes. The interior may appear slightly pink because of the chorizo. Meanwhile, hinge the bread and brush with olive oil. Divide the smoked mozzarella slices evenly over both halves of the bread and then transfer to a baking sheet or square of aluminum foil. Toast until lightly golden and crispy, 5 to 7 minutes. To assemble, spoon 4 meatballs onto a cheesy hero and ladle 1/2 cup of the sauce over. Repeat with the remaining heroes.

IDEAS YOU'LL LOVE

Eggplant Parmigiana

Recipe courtesy of Pasquale Sciarappa

Eggplant Parmigiana

Recipe courtesy of Renato De Gregorio

Eggplant Parmigiana

Recipe courtesy of Mario Batali

Eggplant Parmigiana

Recipe courtesy of Alex Guarnaschelli

Melanzane Alla Parmigiana (Eggplant Parmigiana)

Recipe courtesy of Gabriele Corcos|Debi Mazar

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

So Much Pretty Food Here