Italian Meatball Buns

Roberto and Elena got vaccinated. February 8th: Elena, calm, composed, rolled up her sleeve and got the shot and said, "That was nothing." February 9th: Roberto, who I drove to his appointment despite his protests, sat in the chair, looked away from the needle, and — Elena was right — closed his eyes. The nurse administered the shot and Roberto said, "Is it done?" She said, "It is done." He opened his eyes, looked at the Band-Aid, and said, "I barely felt it." Elena, sitting next to him: "You squeezed my hand so hard you left marks." Roberto: "That was for support. Your support." The man is incorrigible.

Four weeks until their immunity is complete. Four weeks until the porch drops can become porch visits can become indoor visits can become the Sunday cookout. The countdown has shifted from mine to theirs, and theirs is the one that matters more, because they are the vulnerable ones, they are the ones who spent a year behind a screen door, they are the ones who deserve the fire and the smoke and the table.

My second dose is this Friday, February 12th. Valentine's Day weekend. Jessica and I agreed: skip the lamb chops this year (year six of the tradition — we will resume next year). Instead: get the shot, come home, order pizza, lie on the couch. The romance of a pandemic Valentine's Day. Jessica said, "The most romantic thing you can do this year is get vaccinated." She is right. She is always right. I am tired of pointing this out.

Made Sofia's favorite dinner to celebrate: my green chile cheeseburgers. Two patties, pepper jack, roasted Hatch chiles, griddled onions, chipotle mayo. She ate the whole thing — no deconstructed phase, no foods-cannot-touch phase, those are behind her — and said, "Daddy, can you teach me to make these?" I said, "I thought you would never ask." We are scheduling the lesson for next week. Chef Sofia is ready for the grill. Not the stovetop. The grill. The fire.

Sofia asked to learn the green chile cheeseburgers, and we’re getting there — but any cook worth their salt knows you earn the grill. Before we fire up the Weber and talk about two-zone heat and pepper jack placement, we’re starting here: ground meat, your hands, a hot pan, and timing. These Italian Meatball Buns are the first lesson. She browns the meatballs herself. She watches the marinara reduce. She decides when the cheese has gone far enough under the broiler. The grill is next week. This week, Chef Sofia learns to trust the stovetop.

Prep Time: 20 min | Cook Time: 25 min | Total Time: 45 min | Servings: 6

Ingredients

1 1/2 lbs ground beef (85/15 blend)
1/2 cup plain breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
3 cloves garlic, minced
2 tablespoons fresh flat-leaf parsley, finely chopped
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon olive oil
2 cups marinara sauce
6 hoagie or sub rolls, split
1 1/2 cups shredded low-moisture mozzarella

Instructions

Mix the meatballs. In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, Italian seasoning, salt, and pepper. Mix gently with your hands until just combined — do not overwork the meat or the meatballs will be tough.
Form and chill. Roll the mixture into balls about 1 1/2 inches in diameter (roughly 18–20 meatballs). Place on a parchment-lined sheet pan and refrigerate for 10 minutes to help them hold their shape.
Brown the meatballs. Heat olive oil in a large heavy skillet over medium-high heat. Working in batches, add meatballs and cook, turning occasionally, until browned on all sides, about 6–8 minutes. They do not need to be cooked through at this stage. Transfer to a plate.
Simmer in sauce. Reduce heat to medium-low. Pour marinara into the skillet and nestle the browned meatballs back in. Cover and simmer for 12–15 minutes, until meatballs are cooked through and sauce has thickened slightly.
Toast the rolls. While the meatballs finish, arrange split hoagie rolls on a baking sheet and place under the broiler for 1–2 minutes until lightly golden. Watch closely.
Assemble and melt. Spoon 3 meatballs and a generous ladle of sauce onto the bottom of each toasted roll. Top with a handful of shredded mozzarella. Return to the broiler for 2–3 minutes until cheese is melted and beginning to bubble. Serve immediately.

Nutrition (per serving)

Italian Meatball Buns — Sofia’s First Lesson Before the Grill