Meatball Sub

MAKES: 4 servings COOK: 40 minutes

FOR THE MEATBALLS:

• 1⁄2 pound ground beef

• 1 tablespoon garlic, chopped

• 1⁄2 cup Italian seasoned dried bread crumbs

• 2 tablespoons finely chopped fresh parsley leaves

• 2 tablespoons grated Parmesan

• 1 egg

• Salt and freshly ground black pepper

• 2 tablespoons canola oil

• 1 cup tomato sauce, jarred or homemade, recipe follows

• 1⁄2 cup shredded mozzarella

FOR THE SUB: 2 sub rolls

FOR THE CHUNKY TOMATO SAUCE:

• 2 tablespoons olive oil

• 1⁄2 medium onion, diced

• 1 tablespoon chopped garlic

• 1 (28-ounce) can diced tomatoes

• 2 tablespoons freshly chopped basil leaves

• 2 tablespoons freshly chopped parsley leaves

• Salt and freshly ground black pepper

1. Preheat oven to 400°F.
2. For meatballs, in a large bowl mix together all ingredients except the canola oil, tomato sauce, and mozzarella, until well combined. Using wet hands, form walnut-size pieces into balls. Heat the oil in a medium skillet over medium-high heat and fry the meatballs until browned on all sides.
3. Slice the rolls in half lengthwise and put on a baking sheet. Top each half with 1⁄4 cup of the tomato sauce, 4 meatballs, and some mozzarella cheese. Put in the oven and bake for 10 minutes or until the cheese is melted. Transfer to a serving platter and serve.
4. For the sauce, in a medium pot, add the oil and heat over medium heat. Add the onion and garlic and sauté for 3 minutes. Add the remaining ingredients and simmer for another 15 minutes.