Categories: sandwiches-subs

Ingredients

• 2 Tbsp. PLUS 1/4 cup olive oil, divided use
• 1 onion, finely diced
• 8 cloves garlic, thinly sliced, divided use
• 1 Tbsp. PLUS 1 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
• 8 sliced country white bread, torn up
• 1/2 cup milk
• 2 lb. ground veal
• 2 lb. 80 percent lean ground beef
• 1 lb. ground pork
• 8 oz. finely chopped prosciutto
• 1 cup grated pecorino-Romano cheese
• 1 cup whole-milk ricotta
• 6 eggs
• 2 cups freshly grated parmesan cheese
• 1 1/2 cups finely chopped parsley
• 4 Tbsp. kosher salt, plus more to taste
• 1 tsp. cracked black peppercorns, plus more to taste
• "00" Italian-style flour OR all-purpose flour, for dusting
• 1 (28 oz.) can whole tomatoes, drained
• Pinch crushed red pepper flakes
• 6 to 8 leaves basil, optional
• 6 sub rolls
• 12 slices fresh mozzarella cheese
• 6 slices provolone

Directions

1. Heat 2 Tbsp. olive oil in a sauté pan over medium-high heat. Stir in onion, half of the garlic, 1 Tbsp. oregano and red pepper flakes. Cook just until the onion and garlic have softened; transfer to large mixing bowl.
2. Place the bread in a medium bowl; add milk and let soak.
3. To the large bowl, add the veal, beef, pork, prosciutto, percorino-Romano, ricotta, eggs, parmesan, parsley, salt. black pepper and soaked bread pieces. Using your clean hands blend the mixture well.

4. Form it into 65 walnut size meatballs. Coat each one lightly with flour, dividing them between two parchment paper lined, rimmed baking sheets.

5. Roast in a 450 degree oven 10 to 14 minutes or until browned and cooked through.
6. Use a food mill to puree the tomatoes (no can juices).
7. Heat the 1/4 cup olive oil in a pot over medium-high heat, then add the remaining garlic, oregano and pinch of crushed red pepper flakes. Cook until the garlic starts to brown, then stir in the tomato puree.
8. Cook 5 to 7 minutes, ten taste and season lightly with kosher or sea salt and cracked black pepper. Stir in basil, if desired. Turn off heat. Transfer 30 of the meatballs to the saucepan, turning them until coated. Cool and reserve/ freeze remaining meatballs for another use.
9. Open rolls, keeping their halves partially attached, lay them on rimmed baking sheets. Tear out some of the inside bread. Spread a little sauce over the rolls, toast in 425 degree oven 5 to 10 minutes (keep the oven on).
10. Arrange cheeses on each sauced sub roll half. overlapping the slices to cover completely. Line up 5 sauced meatballs at the center of each sub roll; return to the oven just until the cheese has melted.
11. Close each sandwich, then cut crosswise in half. Serve hot.

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