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

1. 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.

2. 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.

3. 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.

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