Oregano Meatball Sandwiches with Spicy Mayo and Crunchy Slaw

I love a good sandwich, especially when it’s spicy, cheesy, and crunchy.  My oregano meatballs are stuffed with cheese, and are so versatile in recipes.  I freeze them so I can pull them out of the freezer bags and make whatever I’m feeling that day.  They are delicious on this sandwich with the spicy mayo sauce and crunchy slaw.  Make them for your next tailgate, and accept the compliments graciously!

Ingredients (makes 6):


1 cup breadcrumbs
1/4 cup milk
1/2 pound ground beef
1/2 pound ground pork
1 cup grated Parmesan cheese
1/2 chopped fresh oregano
1 egg, beaten
1/2 cup fresh parsley, chopped
4 cloves garlic, minced
2 tsp. salt
1/2 tsp. ground black pepper
4 ounces Fontina cheese, cut into 1/2” cubes
1/4 cup olive oil

Sandwich Spread:

I cup mayonnaise
2 tsp. chipotles in adobo sauce (from a can), chopped
1 tbsp. fresh cilantro, chopped
salt and pepper to taste


3 cups green cabbage, shredded
2 carrots, grated
1/4 cup fresh cilantro, chopped
1/4 cup olive oil
salt and pepper to taste


Method: First, make meatballs.  In a large bowl, place the breadcrumbs and cover with milk.  Allow to sit for five minutes to soak.  Add the beef, pork, Parmesan, oregano, egg, parsley, garlic, salt and pepper.  Mix to combine.  Form into 2” meatballs and push a cube of Fontina cheese into the centers of each, making sure cheese is completely covered.  Heat 1/4 cup olive oil in a large skillet or Dutch oven over medium high heat.  Cook half of the meatballs in the hot oil until seared.  Turn with tongs and continue cooking until done.  Remove to a paper-lined plate and repeat with remaining meatballs.

Make sandwich spread by combining mayonnaise, chopped chipotles in adobo, cilantro, salt and pepper in a bowl.

Make slaw by combining shredded cabbage, shredded carrots, chopped cilantro, olive oil, salt and pepper in a bowl.

Split the sandwich rolls and spread mayonnaise mixture on each side.  Place three meatballs inside each roll and top with slaw.  Serve.

MainsEvan Wei-Haas