June 06, 2020

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Makes 4 Sandwiches


  • 1 jar Sonoma Gourmet Cherry Tomato Basil Sauce
  • 4 ounces whole-milk ricotta
  • 1/2 cup grated Parmesan
  • 2 teaspoon kosher salt
  • 2 teaspoon white pepper
  • 1 tablespoon ground fennel
  • 1 tablespoon ground garlic
  • 1 tablespoon onion powder
  • 2 tablespoon crushed red pepper flakes
  • 1/4 cup fresh parsley, minced
  • 2 teaspoons olive oil (we use our Basil & Parmesan Olive Oil)
  • 1 teaspoon Worcestershire sauce
  • 1 large egg
  • 1/2 cup plain dry breadcrumbs
  • 1/4 pound thinly sliced prosciutto, minced
  • 1.25 pounds ground pork
  • 1/3 cup caramelized onions
  • 4 6” hoagie rolls
  • 3/4 cup shredded mozzarella cheese
  • 2 tablespoons chopped basil
  • 4 tablespoons store-bought pesto (optional)


  1. Heat oven to 425 degrees F.
  2. In a large bowl combine the ricotta, parmesan, salt, pepper, fennel, garlic, onion powder, red pepper flakes, parsley, olive oil, Worcestershire sauce, egg, breadcrumbs, and pork. Mix gently using your hands.
  3. Shape meat into 16 to 20 equally sized balls (1.5” diameter) and arrange on a rimmed baking sheet lined with parchment paper.
  4. Put the meatballs on the top rack of the oven and bake for 12 minutes.
  5. Meanwhile, slice the rolls, brush the insides with olive oil, and lay open on a rimmed baking sheet. Add to the oven and bake for 4 minutes with the meatballs.
  6. Remove the rolls, turn oven to broil and cook the meatballs for another 3 minutes.
  7. Remove the meatballs from the oven, leaving the oven on broil.
  8. Top each roll with 3 to 4 meatballs, plenty of sauce, caramelized onions, basil, shredded mozzarella, and a few drizzles of pesto (if using).
  9. Pop sandwiches in the oven (top rack) and broil for 1 to 2 minutes until cheese is gooey and starting to brown.
  10. Remove from oven and serve with a little extra sauce on the side.
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In This Recipe

Cherry Tomato Basil Sauce

Cherry Tomato Basil Sauce


Basil Parmesan Olive Oil

Basil Parmesan Olive Oil


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