Turns out we’ve all been making it wrong and I never knew until I found the Naples street food Cuzzetiello, the original meatball sub, and it’s a stroke of genius.
RECIPE:
Cuzzetiello: The Genius Original Meatball Sandwich from Naples
https://www.notanothercookingshow.tv/post/Cuzzetiello-meatball-sandwich-from-naples
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40 Comments
or make them tiny
this is the way
Wait, no mozzarella? Am I the crazy one here?
Pisano
Born and Raised Bensonhurst Brooklyn NYC closest place to Italy 🇮🇹 you cam get. This is another level and NOTHING better then NYC Italian Bread makes a world of difference.
Cut the bun hogie style 🤦♂️
Cool but isn't that cross contamination
🎉🎉🎉🎉
Meatball bunnychow….
…. Somebody in Italy has been to South Africa perhaps😂🤣
Just smash the meatballs into the bread. Then put ricotta and Parmesan on top.
Yes, that the way do it! 👌I eat my Italian cold cut sub the same way to taste the meat and the dressing. Turn the hollow out bread pieces 🥖 into dumplings or croutons. 😊
Been doing that since I was a kid my uncle made it this way. We have a Italian shop 3 minute walk from me so I'm a bit spoiled. Great job
Bonkers
Evolution. 😊
Thanks for the great idea! I put fresh mozzarella layered in with the meatballs. Perfection.
What works for the middle section is to cut the top and drop the meatballs in. V-cut or hollow if needed. You almost eat it like a hotdog. It stays relatively clean and it's a good way to use the non-butt ends and it's a good way to add cheese on top if you want Mozzarella or something.
no you are
Nothing I love more than hot balls in holes
Looks amazing but I do need melted cheese on mine.
Yeah I'm sorry but a meatball sub is different than some Napoli Street food.
By the way you greasy fenuch maybe the problem is you're not putting any mozzarella on it
I just dig out a trench on both sides of the bread, never really had a problem outside of some sauce loss.
lol
That's the way I remember meatball subs were made they weren't made slit on the side to bread but the inside of bread was taken out meatball put in sauce in another meatball more sauce and other meatball and then you would stuff the bread back in that's how they were made back in the seventies and that's how my mom used to make them.
This is awesome bro, thanks!
That little sprinkle of cheese is it? And youre from NY? Come on dude
Nice to know you have small balls.
Brilliant!
I just want to know where he got the bread that can actually HOLD them meatballs without getting all soggy and falling apart. Most bread has way too much gluten in it that makes the bread soft and mushy when any kind of sauce is applied.
This is the way
okay, Stephen, don't have extra bread laying around the house. that's a good tip but, really, how do you stay so slender?!!
I envy you your beautiful Naples bread! Really clever idea.
I slice them and shingle them on my sandwich so I can top with slices of provolone and Mozzarella and put under the broiler. It’s not so sloppy that way, especially if you hollow out the center before you lay down the sauce and meatballs.
Beautiful but I need more than just a sprinkle of parm on that. We eat meatball PARMs in the USA!
I made the Caccio e Pepe. holy hell. so good. Thanks for this one as well !!
Wow I didn't realize this was such a process. I never thought to use eggs. I'd probably add more cheese. Mozzarella and provalone.
If I make something, and I love it…. I didn't do it "wrong" … I did it perfectly correct.
I get it, but how about we stop acting as if there is a golden rule for everything? Taste is subjective.
Still and always the best. Thank you.
There was a place in San Diego called Torpasta, this is how they served any kind of pasta or salad in scooped out bread
cuts bread in half
"The meatballs wont stay in"🤦♂️🤦♂️🤦♂️
I've been doing this forever. I can't believe it's actually a thing.