Cuzzetiello: The Genius Original Meatball Sandwich from Naples

7 mins
Serves 1
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Directions

  1. 1Prepare the tomato sauce by running 24 oz of whole peeled tomatoes through a food mill.
  2. 2Prepare the tomato sauce by running 24 oz of whole peeled tomatoes through a food mill.
  3. 3Prepare the tomato sauce by running 24 oz of whole peeled tomatoes through a food mill.
  4. 4In a high-rimmed pan or saucier over medium-high heat, coat the bottom of the pan with olive oil, add the chopped garlic and basil, and cook until garlic begins to brown.
  5. 5In a high-rimmed pan or saucier over medium-high heat, coat the bottom of the pan with olive oil, add the chopped garlic and basil, and cook until garlic begins to brown.
  6. 6In a high-rimmed pan or saucier over medium-high heat, coat the bottom of the pan with olive oil, add the chopped garlic and basil, and cook until garlic begins to brown.
  7. 7Add the pureed tomatoes, season with salt, and let it simmer gently.
  8. 8Add the pureed tomatoes, season with salt, and let it simmer gently.
  9. 9Add the pureed tomatoes, season with salt, and let it simmer gently.
  10. 10Cut off the end of an Italian bread roll and hollow it out, creating a vessel for the meatballs.
  11. 11Cut off the end of an Italian bread roll and hollow it out, creating a vessel for the meatballs.
  12. 12Cut off the end of an Italian bread roll and hollow it out, creating a vessel for the meatballs.
  13. 13Tear the bread into a bowl, add heavy cream, tomato sauce and grated garlic.
  14. 14Tear the bread into a bowl, add heavy cream, tomato sauce and grated garlic.
  15. 15Tear the bread into a bowl, add heavy cream, tomato sauce and grated garlic.
  16. 16Add roughly chopped parsley, salt and Pecorino Romano to the bread mixture and mix well.
  17. 17Add roughly chopped parsley, salt and Pecorino Romano to the bread mixture and mix well.
  18. 18Add roughly chopped parsley, salt and Pecorino Romano to the bread mixture and mix well.
  19. 19In a large bowl, combine ground pork, beef, and veal with two eggs, mixing thoroughly.
  20. 20In a large bowl, combine ground pork, beef, and veal with two eggs, mixing thoroughly.
  21. 21In a large bowl, combine ground pork, beef, and veal with two eggs, mixing thoroughly.
  22. 22Form the mixture into small meatballs and place them on a sheet tray.
  23. 23Form the mixture into small meatballs and place them on a sheet tray.
  24. 24Form the mixture into small meatballs and place them on a sheet tray.
  25. 25In a nonstick pan over medium-high heat, add enough olive oil to coat the pan by about an inch.
  26. 26In a nonstick pan over medium-high heat, add enough olive oil to coat the pan by about an inch.
  27. 27In a nonstick pan over medium-high heat, add enough olive oil to coat the pan by about an inch.
  28. 28Fry the meatballs in the oil until they are browned on both sides, adding them to the simmering sauce once done.
  29. 29Fry the meatballs in the oil until they are browned on both sides, adding them to the simmering sauce once done.
  30. 30Fry the meatballs in the oil until they are browned on both sides, adding them to the simmering sauce once done.
  31. 31Thin the sauce with water if necessary, and then cover and simmer for 30 minutes.
  32. 32Thin the sauce with water if necessary, and then cover and simmer for 30 minutes.
  33. 33Thin the sauce with water if necessary, and then cover and simmer for 30 minutes.
  34. 34Spoon the tomato sauce into the bread roll, add the meatballs, and then add another layer of sauce.
  35. 35Spoon the tomato sauce into the bread roll, add the meatballs, and then add another layer of sauce.
  36. 36Spoon the tomato sauce into the bread roll, add the meatballs, and then add another layer of sauce.
  37. 37Top the finished dish with basil leaves and grated Parmesan Reggiano.
  38. 38Top the finished dish with basil leaves and grated Parmesan Reggiano.
  39. 39Top the finished dish with basil leaves and grated Parmesan Reggiano.

Ingredients

  • 24 oz whole peeled tomatoes
  • 24 oz whole peeled tomatoes
  • 24 oz whole peeled tomatoes
  • 1 head garlic
  • 1 head garlic
  • 1 head garlic
  • 1 stem basil
  • 1 stem basil
  • 1 stem basil
  • 1 olive oil
  • 1 olive oil
  • 1 olive oil
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 Italian bread
  • 1 Italian bread
  • 1 Italian bread
  • 2 tablespoons heavy cream
  • 2 tablespoons heavy cream
  • 2 tablespoons heavy cream
  • 2 tablespoons tomato sauce
  • 2 tablespoons tomato sauce
  • 2 tablespoons tomato sauce
  • 1 handful parsley
  • 1 handful parsley
  • 1 handful parsley
  • 1 Pecorino Romano
  • 1 Pecorino Romano
  • 1 Pecorino Romano
  • 1 ground pork
  • 1 ground pork
  • 1 ground pork
  • 1 ground beef
  • 1 ground beef
  • 1 ground beef
  • 1 ground veal
  • 1 ground veal
  • 1 ground veal
  • 2 eggs
  • 2 eggs
  • 2 eggs

Equipment

spoonknifefood millsaucepanhigh-rimmed pan or saucierbowlmicroplane gratersheet traytongs