CHEF AGOSTINO’S EPIC MEATBALL SANDWICH
Rocco Agostino from Pizzeria Libretto, Toronto
Rocco Agostino and Max Rinaldi turned pizza eating into a cult movement when they opened Pizza Libretto on Toronto’s Ossington Avenue back in 2008, bringing Neapolitan-style pies to the hip and hungry community. Their goal was to open a local restaurant in their own neighbourhood, on the once sleepy strip which subsequently became the uber-trendy ‘restaurant-row’ which it’s known as today. Both born and raised in Toronto, by Italian-Immigrant parents, their cuisine is built upon the fundamental values, instilled in them since childhood, of prizing seasonal ingredients, simplicity and deliciousness. It’s just simple Southern Italian food, refined by Canadians.
Over a decade later, after having opened multiple locations and serving millions of pizzas, the duo have grown to represent a renaissance of love for what has become Toronto's biggest dining trend, and their pies still remain at the top of their game.
Despite their soaring success, they remain rooted in their community, as they continue to give back to the city that loves and respects their team so much. And the best part? - They don’t only make pizza.
So, for those of you looking to curb your insatiable Italian cravings - here’s how you can make Chef Agostino’s famous meatball sandwich, from the comfort of your own home.
INGREDIENTS
The Meatballs
1 ½ kg ground beef, ground pork or ground pork belly
¾ cups breadcrumbs
1 egg
½ cup parsley, chopped
¼ cup chives, chopped
¼ cup oregano, chopped
½ cup roasted red peppers, pureed
½ cup parmigiano cheese, finely grated
½ tbsp salt
½ tbsp black pepper
The Sauce
½ cup olive oil
½ large onion, finely diced
1 tbsp garlic (2 cloves), finely chopped
1 liter canned San Marzano tomatoes, pureed
¼ cup basil, chopped
¼ cup bomba (Italian spicy condiment found at most grocery stores) (or finely chopped peppers in oil)
½ tbsp salt
2 tbsp olive oil
½ cup parmigiano cheese, coarsely grated
RECIPE
The Meatballs
Preheat oven to 375C
Thoroughly mix all ingredients together in a large bowl, until combined completely.
Use a standard ice-cream scoop (or spoon) to portion the meatballs.
Roll each meatball by hand, to give it a tight circular shape and place on a large sheet pan lined with parchment paper.
Bake in the oven at 375C for 15 min.
Remove from the oven and set aside.
The Sauce
Add ¼ cup of olive oil to a large enough pot that the meatballs will fit comfortably.
Saute the onions over medium heat, until translucent.
Add chopped garlic and saute for another minute.
Add the tomato sauce and lower heat, bringing to a simmer for five minutes.
Add the chopped basil, bomba (or alternative), salt and continue to simmer for another five minutes.
Add meatballs and any drippings left in the tray into the pot with the sauce and let simmer for another 15 minutes.
Assembly
Slice a standard-sized baguette into 4 pieces, cutting each piece in half lengthwise.
Place 3 meatballs on each, and pour a spoon of sauce over top each meatball.
Sprinkle 1 tbsp of the remaining grated parmigiana cheese over top and bake in the oven for a few minutes on the grill setting.
Enjoy!
“Rocco Agostino is to Toronto pizza what Elton John is to music… a legend. He represents the passion of this industry, leadership and is one of the sincerest people I know.”
Marian Staresinic, Branding & Buzzing