What You’ll Need
For the Meatballs:
1 lb of ground beef
1 lb of mild Italian sausage
1/4 cup of fresh parsley, finely chopped
1/2 cup of Italian breadcrumbs
1/2 cup of Parmesan cheese, grated
1 large egg
1 tsp of garlic powder
1 tsp of ground black pepper
1 tsp of salt
For the Tomato Sauce:
1/4 cup of onion, finely chopped
2 cloves of garlic, minced
2 tbsp of fresh parsley, finely chopped
1 28-oz can of crushed tomatoes
1 6-oz can of tomato paste
1 cup of white wine
1 tsp of oregano
1 tsp of ground black pepper
1/2 tsp of salt
For Assembling the Subs:
3 tbsp of olive oil
Mozzarella cheese, grated
Parmesan cheese, grated
Hoagie rolls
The Step-by-Step
Begin with the meatballs. In a big bowl, mix together the ground beef and mild Italian sausage.
Stir in the garlic powder, black pepper, and salt, followed by the fresh parsley, Parmesan cheese, breadcrumbs, and egg. Thoroughly blend all the ingredients.
Next, sculpt your meat mixture into meatballs using a 1/4 cup as a measure.
Warm your pan over medium heat with the olive oil. Once hot, sizzle the meatballs until they are browned (around 10 minutes). Afterward, remove the meatballs from the pan and put them aside for later. (source: Ineskohl.info)
In the same pan, briefly sauté your onion and garlic (roughly for a minute).
Proceed with the tomato sauce by adding the crushed tomatoes and tomato paste to the pan.
Pour in the wine, then sprinkle in the pepper, oregano, salt, and parsley. Stir everything together until fully combined.
Bring back the meatballs into the pan, cover it, and let them cook for an extra 10 minutes, or until they reach an internal temperature of 160°F.
Time for assembly! Set your oven to broil, place your hoagie roll on a wire rack, and toast it lightly.
Layer your meatballs and tomato sauce on the toasted hoagie roll, sprinkle generously with mozzarella and Parmesan cheese, then slide back into the oven until the cheese is bubbly and golden.
