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The Greatest Meatball Sandwich in Culinary History
This recipe combines classic flavors with a few secret ingredients to create a truly unforgettable meatball sub.
Ingredients:
For the Meatballs:
1 lb ground beef (80/20)
1 lb ground pork
½ cup grated Pecorino Romano cheese exclamation
½ cup panko breadcrumbs
½ cup milk
1 large egg, beaten
2 cloves garlic, minced
1 small onion, finely chopped
1 tsp dried oregano
½ tsp fennel seeds, crushed (optional)
Salt and freshly ground black pepper to taste
For the Sauce:
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
½ cup dry red wine (optional)
1 tbsp tomato paste
1 tsp dried basil
½ tsp dried oregano
Salt and freshly ground black pepper to taste
For the Sandwich:
4 hoagie rolls
1 cup shredded mozzarella cheese exclamation
½ cup grated Parmesan cheese
Fresh basil leaves, for garnish (optional)
Instructions:
Make the Meatballs: In a large bowl, combine the ground beef, pork, cheese, breadcrumbs, milk, egg, garlic, onion, oregano, fennel seeds (if using), salt, and pepper. Mix gently with your hands until just combined. Don't overmix!
Form the mixture into 1-inch meatballs.
Heat a large skillet over medium heat with a drizzle of olive oil. Sear the meatballs on all sides until golden brown.
Drain off any excess grease.
Make the Sauce: In the same skillet, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
Pour in the crushed tomatoes, red wine (if using), tomato paste, basil, oregano, salt, and pepper. Bring to a simmer and cook for 20 minutes, stirring occasionally, until slightly thickened.
Assemble the Sandwiches: Preheat oven to broil. Cut hoagie rolls in half lengthwise. Add the cooked meatballs to the simmering sauce.
Spoon the meatball mixture onto the bottom halves of the hoagie rolls. Top with mozzarella cheese.
Broil the sandwiches for 2-3 minutes, or until the cheese is melted and bubbly.
Sprinkle with Parmesan cheese and garnish with fresh basil leaves (optional).
Tips:
For extra moist and flavorful meatballs, soak the breadcrumbs in the milk for 5 minutes before adding them to the meatball mixture.
Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
You can adjust the spice level of the sauce to your preference. Add a pinch of red pepper flakes for a kick.
For a vegetarian twist, try using a combination of lentils and mushrooms for the meatballs.
This recipe is just a starting point. Feel free to experiment with different cheeses, herbs, and spices to create your own personalized meatball masterpiece!
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