Lunchbreak: Mondo Meatball’s Dean Casagrande makes meatball sandwiches

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Dean Casagrande

Mondo Meatball
1467 N. Milwaukee Avenue
(773) 278-5959

In recognition of National Bike to Work Week this May, Mondo Meatball will feature a  $5 "Ride By" mini meatball sub from 5 p.m. to 7 p.m., available through Friday, May 15.

Meatballs and Sauce

1 lb. 80/20 ground beef
2 large eggs
3/4 cup flavored breadcrumbs
1/4 cup grated parmesan
2-3 large garlic cloves chopped chunky
1 pinch of salt and 1 pinch of pepper
1 heaping Tablespoon of oregano
1 heaping Tablespoon of parsley

1 T of milk


Work this combination into a moist workable mix – gradually add up to an additional 1/4 cup breadcrumbs to thicken mix to the point it’s highly workable BUT does not stick to hands as you begin to roll balls. Balls should be slightly larger than a golf ball - 1.75 ounces - this recipe should yield 12-14 meatballs. Saute the balls in enough olive oil over medium/high heat to sear the outside surface in spots – moving them frequently and setting them aside for the sauce.

Begin sauce by sauteéing 3/4 pound of spicy Italian sausage – cut sausage into 1 inch pieces. Add 1 large can (28 oz) of San Marzano tomatoes and 1 6 oz can of tomato paste. Add water equal to “large can” and simmer for at least one hour. Add basil, salt, pepper to taste after an hour and add balls to braise (uncovered) for an additional hour – stirring occasionally and gently.