Ingredients:

  • 5 lbs Ground Beef (80/20 blend)
  • 5 lb Ground Italian Sausage (casings removed)
  • 1/2 cup Panko Breadcrumbs
  • 1/4 cup Whole Milk
  • 1 large Egg, lightly beaten
  • 1/4 cup Fresh Parsley, finely chopped
  • 3 cloves Garlic, minced
  • 1/4 cup Grated Parmesan Cheese
  • 1 teaspoon Dried Oregano
  • Salt & Black Pepper to taste
  • 1 tablespoon Olive Oil
  • 24 oz Marinara Sauce (high quality)
  • 8 oz Fresh Mozzarella Cheese, sliced or torn
  • 15 oz Whole Milk Ricotta Cheese
  • 1 teaspoon Italian Seasoning
  • 6-8 Hoagie Rolls or equivalent French Bread
  • 4 tablespoons Unsalted Butter, melted
  • 1 teaspoon Garlic Powder
  • 1 cup Shredded Mozzarella Cheese (low moisture)

Instructions:

  1. Preheat oven to 375°F (190°C). Soak the panko breadcrumbs in milk for 5 minutes to soften (the panade).
  2. In a large bowl, gently combine ground meats, soaked panko mix, egg, parsley, minced garlic, Parmesan, oregano, salt, and pepper. Do not overmix.
  3. Roll the mixture into uniform 1.5-inch meatballs. In a large skillet over medium-high heat, brown the meatballs thoroughly on all sides using olive oil. Drain excess fat.
  4. Pour half of the marinara sauce into the bottom of a prepared 9x13 inch casserole dish, spreading evenly.
  5. Place the browned meatballs snugly into the sauce layer. In a small bowl, mix the ricotta cheese with Italian seasoning and a pinch of salt/pepper. Dollop or spread the seasoned ricotta evenly over the meatballs.
  6. Arrange the fresh mozzarella slices/torn pieces over the ricotta layer, then top with the remaining marinara sauce.
  7. Slice the hoagie rolls or baguette into 1-inch thick pieces. Combine melted butter with garlic powder and brush generously over both sides of the bread slices.
  8. Arrange the buttered bread pieces snugly over the top layer of sauce, covering as much surface area as possible.
  9. Bake for 25 minutes, or until the sauce is bubbling vigorously around the edges.
  10. Remove the dish, sprinkle the shredded mozzarella evenly over the bread topping. Return to the oven and bake for an additional 5–10 minutes, until the top cheese is melted and the bread edges are golden brown and crisp.
  11. Let stand for 10 minutes before scooping and serving to allow the juices to settle.