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"disqusTitle": "Get Your Super Bowl On: Homemade Meatball Sandwiches with Provolone",
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"content": "\u003cp>\u003cstrong>\u003cem>Video recipe by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>When I first moved to Oakland back in 1994, I discovered and immediately fell in love with a tiny little Italian deli called Genova. This place was the real deal: guys and gals behind the counter who had already been working there for countless years, the best Italian sub sandwiches I’ve ever eaten on the west coast (to this day!), and those fried artichoke balls! They moved to a larger location a few years later, but the food never changed in all the years I frequented the shop. Prosciutto and fresh mozzarella with pesto, pillowy focaccia, fresh pastas and raviolis, and meatball sandwiches. Oh, the meatball sandwiches…always a decadent treat, stuffed full of their tender homemade meatballs and dripping with sauce. Definitely, a sandwich meant to share, and to eat immediately. To my complete devastation, after being open for 90 delicious years, \u003ca href=\"http://www.berkeleyside.com/2016/05/02/photos-final-orders-at-oaklands-genova-delicatessen/\" target=\"_blank\">Genova Deli closed in 2016\u003c/a>. Along with the legions of fans that Genova fed for so long, I was heartbroken. \u003c/p>\n\u003cp>Every time I see or think of a meatball sandwich, I always recall Genova’s hefty version. It was the gold standard. Even though it would be impossible to recreate (there was something about getting it there that you can never replace), I can certainly come close. \u003c/p>\n\u003cp>A good meatball sandwich starts with tender, homemade meatballs that are simmered a good long time in a great marinara sauce. I also add a bit of ricotta to the meatball mixture when I make meatballs, which adds moisture and richness.\u003c/p>\n\u003cfigure id=\"attachment_114969\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-ricotta.jpg\" alt=\"Adding ricotta cheese to the meatball mixture adds moisture and richness.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Adding ricotta cheese to the meatball mixture adds moisture and richness. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I also use fresh white bread crumbs in my meatballs to add tenderness and to help hold them together. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To make fresh bread crumbs, start with a loaf or slices of your favorite white bread or buns. Use something good quality, don’t just grab a squishy loaf of Wonder bread or other highly processed, sugar-laden bread off the supermarket shelf. Trim off the crust if it’s crunchy. In the bowl of a food processor, pulse the bread to crumbs. You can store them in a zippered plastic freezer bag for up to 6 months and just pull them out as you need them. Also, whenever you have bits of stale bread lying around, don’t throw it in the compost, just toss it into the food processor, make some crumbs, and add it to your crumb freezer bag. \u003c/p>\n\u003cp>Once you make the meatballs, they should simmer for a while in a snappy tomato marinara sauce. Just use your favorite one, whether it’s homemade or a jar from the market. You want to simmer them long enough that the sauce gets that meaty flavor.\u003c/p>\n\u003cfigure id=\"attachment_114965\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sauce-stove.jpg\" alt=\"Meatballs simmering in tomato sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Meatballs simmering in tomato sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Choose your buns wisely. The ideal bun is a soft, white submarine roll, but honestly, you can use whatever bun you like, but opt for a decent quality one. I like to hollow out the top of the bun so the meatballs sit nicely inside with plenty of sauce. I line the bottom of the bun with slices of provolone so that when you add the meatballs it gets nice and melty. Then a sprinkle of freshly grated Parmesan and some chopped parsley to make it pretty. And there you have it. \u003c/p>\n\u003cp>If you are cooking for a crowd (these are great for game day!), you can double the meatball recipe and just set out a bunch of rolls. Make these as big or small as you like, I usually can only eat about half a sandwich, but I’m pretty sure my husband would happily devour a whole one.\u003c/p>\n\u003cp>I kept the meatball recipe separate so that you can use it anytime you want, not just for sandwiches. Top spaghetti with the meatballs and sauce, or slice up the meatballs and top a homemade pizza. Or if you want a healthier version, forgo the bread rolls or pasta and top sautéed chard, kale, or spinach with the meatballs and sauce. \u003c/p>\n\u003cfigure id=\"attachment_114953\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-cheese.jpg\" alt=\"Garnish meatballs with freshly grated Parmesan cheese.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114953\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish meatballs with freshly grated Parmesan cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Meatball Sandwiches\n\u003c/h2>\u003cp>\u003cem>Makes 5 to 8 sandwiches\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\n\u003cli>1 lb ground beef\u003c/li>\n\u003cli>1/2 lb ground pork\u003c/li>\n\u003cli>¼ cup finely chopped yellow onion\u003c/li>\n\u003cli>2 large eggs, lightly beaten\u003c/li>\n\u003cli>1/2 cup ricotta cheese\u003c/li>\n\u003cli>1 1/2 cups fresh bread crumbs (see Note above)\u003c/li>\n\u003cli>1½ tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp ground fennel\u003c/li>\n\u003cli>1/2 tsp dried Italian oregano, crumbled\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>About 4 cups of your favorite tomato sauce\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>5 to 8 soft, crusty sweet Italian rolls\u003c/li>\n\u003cli>5 to 8 oz thinly sliced Provolone cheese\u003c/li>\n\u003cli>Freshly grated Parmesan cheese, for garnish (optional)\u003c/li>\n\u003cli>Finely chopped fresh flat-leaf Italian parsley, for garnish (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 425°F. Oil a large, rimmed baking sheet.\u003c/li>\n\u003cli>In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano. Mix gently with your hands until the ingredients are combined. Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_114956\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-ingredients.jpg\" alt=\"In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114957\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-mix.jpg\" alt=\"Mix gently with your hands until the ingredients are combined.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Mix gently with your hands until the ingredients are combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114955\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-form1.jpg\" alt=\"Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114955\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like). Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat.\u003c/li>\n\u003cfigure id=\"attachment_114973\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-browned-turn.jpg\" alt=\"Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like).\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114964\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sauce-cooked.jpg\" alt=\"Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the sandwiches, split the rolls, and roughly hollow out the top. Line the bottom of each roll with 1 oz Provolone, cutting to fit. Top with 3 or 4 meatballs, along with some of the sauce. Garnish with grated Parmesan and parsley, if you like, then place the top of the roll over the meatballs. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_114950\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-bread-dig-out.jpg\" alt=\"To make the sandwiches, split the rolls, and roughly hollow out the top.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">To make the sandwiches, split the rolls, and roughly hollow out the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114951\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-bread.jpg\" alt=\"Line the bottom of each roll with 1 oz Provolone, cutting to fit.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Line the bottom of each roll with 1 oz Provolone, cutting to fit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114959\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-open-face.jpg\" alt=\"Top with 3 or 4 meatballs, along with some of the sauce. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Top with 3 or 4 meatballs, along with some of the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114962\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sandwich-cheese.jpg\" alt=\"Garnish with grated Parmesan and parsley\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with grated Parmesan and parsley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_114947\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatball-sandwich-drip.jpg\" alt=\"Homemade Meatball Sandwiches with Provolone\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Meatball Sandwich with Provolone ready to eat and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "114933 https://ww2.kqed.org/bayareabites/?p=114933",
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"excerpt": "Stuffed with homemade meatballs, tangy sauce, and melty Provolone, this is one hefty sandwich that is sure to please your game day crowd.",
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"description": "Stuffed with homemade meatballs, tangy sauce, and melty Provolone, this is one hefty sandwich that is sure to please your game day crowd.",
"title": "Get Your Super Bowl On: Homemade Meatball Sandwiches with Provolone | KQED",
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"headline": "Get Your Super Bowl On: Homemade Meatball Sandwiches with Provolone",
"datePublished": "2017-02-01T09:04:01-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Video recipe by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>When I first moved to Oakland back in 1994, I discovered and immediately fell in love with a tiny little Italian deli called Genova. This place was the real deal: guys and gals behind the counter who had already been working there for countless years, the best Italian sub sandwiches I’ve ever eaten on the west coast (to this day!), and those fried artichoke balls! They moved to a larger location a few years later, but the food never changed in all the years I frequented the shop. Prosciutto and fresh mozzarella with pesto, pillowy focaccia, fresh pastas and raviolis, and meatball sandwiches. Oh, the meatball sandwiches…always a decadent treat, stuffed full of their tender homemade meatballs and dripping with sauce. Definitely, a sandwich meant to share, and to eat immediately. To my complete devastation, after being open for 90 delicious years, \u003ca href=\"http://www.berkeleyside.com/2016/05/02/photos-final-orders-at-oaklands-genova-delicatessen/\" target=\"_blank\">Genova Deli closed in 2016\u003c/a>. Along with the legions of fans that Genova fed for so long, I was heartbroken. \u003c/p>\n\u003cp>Every time I see or think of a meatball sandwich, I always recall Genova’s hefty version. It was the gold standard. Even though it would be impossible to recreate (there was something about getting it there that you can never replace), I can certainly come close. \u003c/p>\n\u003cp>A good meatball sandwich starts with tender, homemade meatballs that are simmered a good long time in a great marinara sauce. I also add a bit of ricotta to the meatball mixture when I make meatballs, which adds moisture and richness.\u003c/p>\n\u003cfigure id=\"attachment_114969\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-ricotta.jpg\" alt=\"Adding ricotta cheese to the meatball mixture adds moisture and richness.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Adding ricotta cheese to the meatball mixture adds moisture and richness. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I also use fresh white bread crumbs in my meatballs to add tenderness and to help hold them together. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To make fresh bread crumbs, start with a loaf or slices of your favorite white bread or buns. Use something good quality, don’t just grab a squishy loaf of Wonder bread or other highly processed, sugar-laden bread off the supermarket shelf. Trim off the crust if it’s crunchy. In the bowl of a food processor, pulse the bread to crumbs. You can store them in a zippered plastic freezer bag for up to 6 months and just pull them out as you need them. Also, whenever you have bits of stale bread lying around, don’t throw it in the compost, just toss it into the food processor, make some crumbs, and add it to your crumb freezer bag. \u003c/p>\n\u003cp>Once you make the meatballs, they should simmer for a while in a snappy tomato marinara sauce. Just use your favorite one, whether it’s homemade or a jar from the market. You want to simmer them long enough that the sauce gets that meaty flavor.\u003c/p>\n\u003cfigure id=\"attachment_114965\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sauce-stove.jpg\" alt=\"Meatballs simmering in tomato sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Meatballs simmering in tomato sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Choose your buns wisely. The ideal bun is a soft, white submarine roll, but honestly, you can use whatever bun you like, but opt for a decent quality one. I like to hollow out the top of the bun so the meatballs sit nicely inside with plenty of sauce. I line the bottom of the bun with slices of provolone so that when you add the meatballs it gets nice and melty. Then a sprinkle of freshly grated Parmesan and some chopped parsley to make it pretty. And there you have it. \u003c/p>\n\u003cp>If you are cooking for a crowd (these are great for game day!), you can double the meatball recipe and just set out a bunch of rolls. Make these as big or small as you like, I usually can only eat about half a sandwich, but I’m pretty sure my husband would happily devour a whole one.\u003c/p>\n\u003cp>I kept the meatball recipe separate so that you can use it anytime you want, not just for sandwiches. Top spaghetti with the meatballs and sauce, or slice up the meatballs and top a homemade pizza. Or if you want a healthier version, forgo the bread rolls or pasta and top sautéed chard, kale, or spinach with the meatballs and sauce. \u003c/p>\n\u003cfigure id=\"attachment_114953\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-cheese.jpg\" alt=\"Garnish meatballs with freshly grated Parmesan cheese.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114953\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish meatballs with freshly grated Parmesan cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Meatball Sandwiches\n\u003c/h2>\u003cp>\u003cem>Makes 5 to 8 sandwiches\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\n\u003cli>1 lb ground beef\u003c/li>\n\u003cli>1/2 lb ground pork\u003c/li>\n\u003cli>¼ cup finely chopped yellow onion\u003c/li>\n\u003cli>2 large eggs, lightly beaten\u003c/li>\n\u003cli>1/2 cup ricotta cheese\u003c/li>\n\u003cli>1 1/2 cups fresh bread crumbs (see Note above)\u003c/li>\n\u003cli>1½ tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp ground fennel\u003c/li>\n\u003cli>1/2 tsp dried Italian oregano, crumbled\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>About 4 cups of your favorite tomato sauce\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>5 to 8 soft, crusty sweet Italian rolls\u003c/li>\n\u003cli>5 to 8 oz thinly sliced Provolone cheese\u003c/li>\n\u003cli>Freshly grated Parmesan cheese, for garnish (optional)\u003c/li>\n\u003cli>Finely chopped fresh flat-leaf Italian parsley, for garnish (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 425°F. Oil a large, rimmed baking sheet.\u003c/li>\n\u003cli>In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano. Mix gently with your hands until the ingredients are combined. Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_114956\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-ingredients.jpg\" alt=\"In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114957\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-mix.jpg\" alt=\"Mix gently with your hands until the ingredients are combined.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Mix gently with your hands until the ingredients are combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114955\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-form1.jpg\" alt=\"Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114955\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like). Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat.\u003c/li>\n\u003cfigure id=\"attachment_114973\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-browned-turn.jpg\" alt=\"Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like).\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114964\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sauce-cooked.jpg\" alt=\"Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the sandwiches, split the rolls, and roughly hollow out the top. Line the bottom of each roll with 1 oz Provolone, cutting to fit. Top with 3 or 4 meatballs, along with some of the sauce. Garnish with grated Parmesan and parsley, if you like, then place the top of the roll over the meatballs. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_114950\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-bread-dig-out.jpg\" alt=\"To make the sandwiches, split the rolls, and roughly hollow out the top.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">To make the sandwiches, split the rolls, and roughly hollow out the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114951\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-bread.jpg\" alt=\"Line the bottom of each roll with 1 oz Provolone, cutting to fit.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Line the bottom of each roll with 1 oz Provolone, cutting to fit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114959\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-open-face.jpg\" alt=\"Top with 3 or 4 meatballs, along with some of the sauce. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Top with 3 or 4 meatballs, along with some of the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114962\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sandwich-cheese.jpg\" alt=\"Garnish with grated Parmesan and parsley\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with grated Parmesan and parsley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_114947\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatball-sandwich-drip.jpg\" alt=\"Homemade Meatball Sandwiches with Provolone\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Meatball Sandwich with Provolone ready to eat and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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},
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"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
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"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
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"officialWebsiteLink": "http://freakonomics.com/",
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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