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one mostly closed ciabatta sandwich roll holding exactly three browned round beef-ricotta meatballs in thick red tomato sauce under melted mozzarella and Parmesan, without basil garnish or a dipping cup
Rachel Kim

Meatball Parm Sandwich

Ricotta softens these beef meatballs without making them fragile, provided you mix gently and give them a short chill before shaping. The air fryer browns their surfaces while the fresh tomato sauce cooks on the stove. Keep the meatballs in one layer and work in two batches rather than stacking them in the basket. Three fit along a small ciabatta roll, with enough mozzarella and Parmesan to hold them together after a quick broil. This is a sauce-on-the-meat sandwich; the bottom of the roll shouldn’t be sitting in a red puddle before you pick it up.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lb ground beef 85% lean
  • 1/2 cup whole-milk ricotta drained if watery
  • 1 large egg
  • 1/4 cup plain breadcrumbs
  • 1/3 cup finely grated Parmesan divided
  • 3/4 tsp fine salt divided
  • 1/2 tsp dried oregano
  • 1 tsp olive oil for air-fryer basket
  • 1 tbsp olive oil for sauce
  • 1/2 small yellow onion finely chopped
  • 2 garlic cloves minced
  • 2 lb ripe plum tomatoes cored and chopped
  • 1 tsp balsamic vinegar
  • 4 small ciabatta sandwich rolls about 6 inches long
  • 4 oz low-moisture mozzarella shredded

Method
 

  1. Mix beef, ricotta, egg, breadcrumbs, half the Parmesan, 1/2 teaspoon salt and oregano just until combined. Refrigerate for 20 minutes, then shape into 12 equal meatballs.
  2. Heat 1 tablespoon olive oil in a saucepan and soften onion for 5 minutes. Add garlic for 30 seconds, then tomatoes, balsamic and remaining salt; simmer uncovered for 20 to 25 minutes until thick, crushing the tomatoes with a spoon.
  3. Preheat air fryer to 375°F and brush the basket with the measured teaspoon oil. Cook six meatballs in one layer for 14 to 18 minutes, turning halfway, until their centers reach 160°F; repeat with the remaining six.
  4. Turn the cooked meatballs in the hot tomato sauce and keep warm. Split the ciabatta rolls and toast their cut faces under the broiler for 1 to 2 minutes.
  5. Place three meatballs along each roll with a restrained spoonful of sauce. Add mozzarella and the remaining Parmesan, then broil for 2 to 3 minutes until melted.
  6. Rest for 2 minutes and close the rolls around the filling. Serve one sandwich per person immediately.