These meatballs are baked because dammit, it’s just easier that way. You still get a nice outer crunch, they all cook evenly, and you don’t have to tend to them at all. While they bake, a simple sauce (with even more goat cheese) gets made and they’re ready to go at the same time. At that point you could always leave them in the sauce on very low heat to keep warm until you’re ready to eat!
Print
Sausage and Goat Cheese Meatball Sandwiches
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Baked meatballs—easier and better! These juicy beauties are tossed in a simple marinara, then piled high on toasted ciabatta rolls.
Ingredients
- 1/2 cups (118 ml) panko breadcrumbs
- 1/4 cups (59 ml) goat cheese
- 1/4 cups (59 ml) chopped basil
- 1/4 cups (59 ml) minced parsley
- 2 large eggs
- 2 minced garlic cloves
- 2 tablespoons milk
- 1 1/2 teaspoons fennel seeds
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 lbs (454 g) ground beef
- 3/4 lbs (340 g) hot italian pork sausage, taken out of casing
- Ciabatta buns
- Extra chopped basil
- Extra garlic cloves
- 2 tablespoons olive oil
- 1/2 yellow onion, minced
- Red pepper flakes
- 28 ounce can crushed tomatoes
- Kosher salt
- Granulated sugar
- Freshly ground black pepper
- 3 tablespoons goat cheese
Instructions
- Preheat oven to 400°F (204°C).
- In a large bowl, combine breadcrumbs, goat cheese, basil, parsley, eggs, minced garlic, milk, fennel seeds, salt, and pepper. Add beef and sausage; gently mix to combine.
- Roll the mixture into 2 1/4″ meatballs.
- Place meatballs on parchment-lined baking sheets.
- Bake for 18-20 minutes at 400°F (204°C), until browned and at an internal temperature of 160°F (71°C).
- While meatballs bake, warm oil in a large pan over medium heat.
- Add onion and salt; cook, stirring occasionally, until translucent.
- Add red pepper flakes; cook for 1 minute.
- Add crushed tomatoes, salt, sugar, and pepper.
- Simmer sauce for 10 minutes; taste and adjust seasoning.
- Stir in goat cheese; keep warm.
- Add cooked meatballs to sauce; stir to coat.
- Cut ciabatta buns in half and toast them.
- Rub a peeled garlic clove over the cut side of each bun.
- Put 3-4 meatballs on each sandwich and top with chopped basil.
Notes
- For richer flavor, lightly brown the sausage before adding it to the meatball mixture.
- To make ahead, bake the meatballs and prepare the sauce one day in advance; reheat gently before assembling the subs.
- If you don’t have ciabatta rolls, substitute with another sturdy roll, such as a hoagie roll or sub roll.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Sandwich
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 3
- Protein: 35
- Cholesterol: 150
Frequently Asked Questions
What sausage works best for these meatballs?
Italian pork sausage, either sweet or mild, gives the meatballs a seasoned base without extra work. Remove the casings and mix the loose meat with the goat cheese before forming.
How much goat cheese should I mix into the meatballs?
A general ratio is about two ounces of goat cheese per pound of sausage. Too much and the meatballs become fragile and hard to brown; too little and you lose the tangy contrast. 
Should I bake or pan-fry the meatballs?
Pan-frying builds a better crust and seals in moisture. Finish them in tomato sauce if the recipe calls for it, which also helps them cook through without drying out.
This sandwich looks beautiful! I love meatballs, and if baking them is easier, that’s fine by me. :)