meatball enthusiast


Today’s Guest Enthusiast is long time friend of the blog and ardent condiment decrier, Robustus, with a hardy meatball sub to get you through this brutal winter:

“My grandmother’s pork meatballs, fresh mozzarella and aged pecorino Romano on Garlic bread. Comes with a free nap at the end.”


  • 1 grandmother with a dynamite pork meatball recipe 
  • 8 oz (roughly) of fresh mozz Romano cheese 
  • Six inch roll Olive oil 
  • 4 cloves garlic 
  • One Saturday afternoon


Dice the garlic and mix into a small bowl with 2 oz olive oil. Brush over sliced roll and place roll in the oven on broil until it reaches your desired toastiness.

Have your grandmother make you pork meatballs. If your grandmother can’t make pork meatballs, go back in time and teach her. Failing that, look up a recipe or buy some.

Cut up the meatballs and the mozz.

Remove the garlic bread and lay the meatballs and mozz out on the bread. Sprinkle the romano cheese over it all to taste. If you’re felling melty, put it back in the oven for a minute.

Close the sammie and feast.

Cancel your plans and get to a couch quickly, because that nap is going to be non-negotiable.