Categories: Sandwiches
Ingredients
- Meatballs:
- 1 lb. ground beef
- 1/2 lb. Italian sausage with fennel, bulk
- 2 cups grated Parmigiano-Reggiano
- 1/2 cup fresh breadcrumbs
- 1 egg, beaten
- Salt and pepper
- Olive oil, for drizzling
- Sauce:
- 2 tbsp. olive oil
- 4 garlic cloves, chopped
- 28 oz. can crushed Italian tomatoes
- A handful of fresh basil leaves, torn
- Sea salt
- 4 Italian hoagie rolls, split
- Deli sliced Provlone
Directions
-
Position a rack in the center of the oven and preheat to 475. In a medium bowl, mix all the meatball ingredients except the oil; roll into 12 large balls. Transfer the meatballs to a rimmed baking sheet, drizzle with the oil and roast, turning once, until browned and just cooked through, 18-20 minutes.
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For the sauce, in a wide skillet, heat the oil over medium. Add the garlic and swirl the pan until the garlic is fragrant, about 2 minutes. Add the tomatoes and basil and season with the sea salt. Simmer over medium heat, stirring occasionally, until thickened, 15-20 minutes.
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Toss the meatballs in the sauce and serve on the hoagie rolls. Top with the cheese, place on a baking sheet and pop into the hot oven until the cheese melts, about 4 minutes.