Meatball Subs

Meatball Subs

1 lb. ground beef

1/2 lb. ground pork (not sausage)

Kosher salt & fresh-ground pepper, to taste

1/2 teaspoon garlic powder

2 teaspoons Italian seasoning

Splash of milk

1 egg

3/4 Panko

3/4 cup fresh-grated Parmesan

1/4 cup fresh Italian parsley

32 ounces homemade or jarred marinara

Fresh Mozzarella

4 French or hoagie rolls

Giardiniera, for serving

Butter

Mix ground beef, pork, salt & pepper, garlic powder, Italian seasoning Panko, parsley, egg, milk and Parmesan in a bowl. Use your hands to mix.

Roll the meatball mixture into large balls, depending on the desired size. Heat extra-virgin olive oil in a large skillet over medium-high heat. Once the oil is heated, add the meatballs and cook for 5-7 minutes, turning to brown all sides.

Meanwhile, make your own homemade marinara sauce or heat jarred marinara sauce in a large pot. Once the meatballs have browned, remove from the oil and place in the pot of simmering marinara sauce. Let cook on low heat for about 20 minutes, or until meatballs are cooked through.

Cut bread in half, making sure not to cut all the way through. Spread butter over both sides of the bread. Put oven on the broil setting. Heat until the butter is completely melted and remove from the oven. Watch carefully as it can easily burn.

Place cooked meatballs and sauce onto the bread and generously cover with mozzarella. Return to the oven and cook until the cheese is melted, about 2 minutes. Top with fresh Italian parsley and serve immediately with extra sauce on the side for dipping. Top with giardiniera, if you like.