Meatball Subs

This was a huge hit but hard to eat hahahah 

Ingredients:

Sauce

1-2 tablespoons extra-virgin olive oil
1 large onion, chopped
5-6 cloves garlic, minced
2 28-ounce cans crushed tomatoes
1 8-ounce can tomato sauce
1/2 cup chopped fresh basil
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh thyme
1/2 teaspoon Italian seasoning
1-2 tablespoons sugar (to taste)
1/4 teaspoon baking soda
1/4-1/2 teaspoon red pepper flakes
about 1″-2″ cube of hard, dry Parmesan cheese (optional)
kosher salt to taste

Meatballs

1 pound lean ground beef (I use 93/7)
1 pound spicy Italian pork sausage
2 1/2 tablespoons dehydrated onion
1/4 cup minced garlic
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh Italian parsley, plus more for garnish
1 large egg, beaten
1/2 cup grated fresh Parmesan cheese
12 ounces ricotta cheese
1 1/2 teaspoons kosher salt
3/4 cup Italian-seasoned panko bread crumbs
Provolone or mozzarella cheese
Slider rolls (sweet Hawaiian rolls are amazing), baguette, or hoagie rolls

Instructions:

To make the sauce, heat the olive oil a large saucepan or skillet over medium heat. When it’s hot, add the chopped garlic and onions and cook, stirring frequently, until the onions are translucent and the garlic is fragrant. Add the crushed tomatoes, fresh basil, parsley, thyme, Italian seasoning, sugar, baking soda, red pepper flakes, and the Parmesan cheese rind (if using). Bring to a simmer and then reduce heat to low and cover, stirring occasionally (you’ll just let it simmer until the meatballs are ready; if, for whatever reason, the meatballs are ready when you put the sauce together, you’ll want it to simmer for about 20-30 minutes before adding the meatballs).

Line a baking sheet with aluminum foil and spray lightly with non-stick cooking spray. Set aside. Heat your oven to 425.

To make the meatballs, combine all the ingredients except for the provolone/mozzarella and the rolls. Using a tablespoon measuring spoon or cookie scoop, scoop the meat mixture out by heaping tablespoons-full and form them into meatballs. Place the uncooked meatballs on the baking sheet. Bake for 10-15 minutes or until browned (they will not be cooked through). Remove from the oven and transfer the meatballs to the sauce. Simmer for 15-20 minutes or until the meatballs are cooked through.

To serve, place the meatballs on your bread of choice. Top with sauce, Parmesan (the powdery stuff in the green can is actually kind of amazing right here, right now), mozzarella or provolone, and chopped fresh Italian parsley. Makes…a lot. Probably in the neighborhood of 40 meatballs.