'meatball sandwiches' on Serious Eats

A Sandwich a Day: Meatball Parm from Brucie

Walk up and down Court Street and you'll run into quite a few meatballs: at Frankies 457, Sam's, Esposito's, Court Street Grocers. The Meatball Row of Brooklyn? Brucie's also makes them for this lunchtime Meatball Parm ($12). They're porky-fatty enough without being greasy and brightened up with plenty of lemon zest and fresh herbs. More

Sandwich a Day: Hoi An Meatball Sandwich at Out the Door, San Francisco

This almost-banh-mi has many of the same trappings as the popular Vietnamese sandwich we know and love. The juicy pork meatballs on this Hoi An Meatball Sandwich ($8.50) pack a lot of flavor. The meat has a pronounced porkiness as well as an unexpected crunch from diced jicama. The meatballs are simmered in tomato sauce which lends a little heat as well as the addictive stink of fish sauce. More

A Sandwich A Day: Meatball Sandwich from George's Sandwich Shop in Philadelphia

During our recent epic search for Philadelphia's best sandwiches, we searched high and low for a really good meatball sandwich, and suffered through a lot of lukewarm, tasteless, bready meatballs covered with cheap mozzarella on soggy rolls. But George's delicious, tender meatballs slow-cooked in family-recipe sauce and served simply on a roll with a shake of parm was hands down the best I've ever had in Philadelphia. More

15 Meatballs in NYC We Love

We never tire of meatballs—be they beef or lamb, pork or veal, all of the above. We've found ones we love on sandwiches and on "sliders," of Mexican and of Swedish persuasion, at pizza joints and lunch counters and pork stores. In the end, we couldn't rank one above the rest—but we can present you 15 meatballs in New York City we love. More

A Sandwich a Day: Best Pizza's Meatball Sub

The meatballs themselves are a mixture of Pat La Frieda short rib, spices and herbs that Best would not specify, some pecorino Romano, and a little ricotta. And, get this: They're blasted in the wood-fired oven, giving them a slightly chewy sear with a little bit of charring, with the rendered fat poured back on after the meatballs are nestled in the bread. More

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