Meatball Sub on Sourdough Focaccia

This is one our whole family loves. It's comforting, filling, and delicious — and it's a perfect way to use next-day sourdough focaccia that's just past its prime for eating plain. The bread is sturdy enough to hold up to the sauce, soaks in just enough without falling apart, and the olive oil baked into it adds something a regular hoagie roll just can't.

I'll warn you now: there's a secret ingredient in these meatballs. Ricotta. Don't skip it.

• 1 lb ground pork
• 1 lb ground beef
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• ¼ cup fresh parsley, finely chopped
• 1 large egg
• 2 tsp salt
• 1 tsp black pepper
• 1 Tbsp Italian seasoning
• 1 cup freshly grated Parmesan cheese (reserve ½ cup for the top)
• 1 cup panko breadcrumbs
• 1¼ cups ricotta cheese (the secret ingredient)
• 2 cups marinara sauce
• Sourdough focaccia, sliced into serving pieces and halved for top and bottom
• Fresh basil from the garden, cut into ribbons

1.Mix all the meatball ingredients together in a bowl until just combined — don't overwork it.

2.Scoop up anywhere from ¼ to ½ cup of the mixture depending on how big you want your patties, and shape each one into a rectangular patty rather than a round ball. This is what makes this recipe its own thing.

3.Brown the patties on both sides in a cast iron skillet. I use my Blackstone so I can do them all at once, but a skillet works perfectly fine.

Look at that sear. That's what you're going for.

4.While the patties are browning, preheat your oven to 425°F. Line one or two baking sheets with parchment paper — trust me, you'll thank yourself at cleanup time.

5.Transfer the browned patties to the baking sheet and bake for 15 minutes, until sizzling and golden brown.

6.While the patties are in the oven, head out to the garden and grab whatever you want for the top. I picked fresh basil and cut it into ribbons.

7.Cut your focaccia — first in half lengthwise, then into whatever serving size you'd like, then in half again so you have a top and a bottom piece for each sandwich.

8.Toast the focaccia until warm and slightly crispy. I used the Blackstone for this too, but a dry skillet or the oven broiler works great.

9.Pour the marinara into a pot and heat slowly over low heat. Tomato sauce bubbles and jumps — and those splashes are hot. Stir as needed and keep the heat gentle.

10.Set everything out on the counter and assemble. Start with the bottom piece of focaccia, lay down two patties, spoon over the marinara, top with the reserved grated Parmesan, and finish with the fresh basil ribbons. I serve these open-faced — the focaccia is thick and hearty enough that you don't need a top, and it lets all those toppings shine. That said, if you want to put the top piece on and eat it as a closed sandwich, go for it. Either way works.

On the ricotta:It keeps the patties incredibly moist and gives them a richness that you can't quite put your finger on but definitely notice. Don't leave it out.

On the shape:Making rectangular patties instead of round meatballs means more surface area for browning, and they sit flat on the focaccia without rolling around. Practical and delicious.

On the focaccia:Day-old is actually better here than fresh. It has just enough structure to hold everything together without getting soggy. If you're planning ahead, bake the focaccia the day before.

On the garden:Fresh basil cut into ribbons on top makes this feel like something special. If you've got it growing, use it. It's worth the extra two minutes.