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© Meredith Corporation. All rights reserved. Used with permission.
In a large bowl, combine breadcrumbs and milk; let stand for 2 minutes. Stir in onion, egg, Parmesan, parsley, the 1/4 cup basil, oregano, salt and black pepper. Add ground beef, ground pork and ground veal; mix until combined.
Line a baking sheet with parchment paper or foil. Shape mixture into 24 meatballs, about 2 inches in diameter. Thread four meatballs onto six 10- to 12-inch skewers. Place skewers on the prepared pan in a single layer. Cover and refrigerate for at least 2 hours or up to 24 hours.
In a medium saucepan, heat tomatoes, the remaining 1 cup basil, oil and crushed red pepper over medium heat. Bring to a boil; reduce heat. Cover and cook for 20 minutes, stirring occasionally. Reduce heat to low; uncover, Cook for 10 minutes more. If desired, season with kosher salt. Cover and keep warm.
Arrange medium-hot coals around a drip pan in a charcoal grill. Test for medium heat above the pan. Carefully place the meatball skewers on the grill rack over the pan. Cover and grill for 25 minutes or until no pink remains (160°F), carefully turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Add skewers. Cover and grill as directed.)
Transfer skewers to a platter. Grill rolls, cut-sides down, for about 1 minute or until toasted. Remove roll tops; set aside. Turn roll bottoms over and place one slice of cheese on each roll bottom. Cover and grill about 1 minute or until cheese melts.
To assemble sandwiches, slide the meatballs from one skewer onto one roll bottom. Spoon some of the tomato sauce over each. If desired, top with pepperoncini slices and olives. If desired, sprinkle with Parmesan. Add roll tops.