Ingredients:
Meatballs (this makes about 40 meatballs):
1.5 lbs 80/20 ground beef
1 lb ground pork
1 lb ground veal
3 tbsp finely diced parsley
2 tbsp finely diced basil
1 grated yellow onion
6 tbsp marinara
1.5 cups of Italian bread crumbs
3 eggs lightly beaten
2 tsp kosher salt
1 tsp fresh black pepper
1 cup fresh grated Pecorino Romano
5-6 cloves of finely minced garlic
Marinara Sauce (this makes a large pot):
1 finely grated/diced carrot
1 finely diced yellow onion
3-4 garlic cloves finely diced
Extra virgin olive oil
2 tbsp tomato paste
1/2 glass of red wine
1 jar of Italian tomato purée (passata)
1 28 oz can of Cento crushed tomatoes
2 28 oz cans of Cento San Marzano tomatoes hand crushed
5-6 fresh basil leaves
1-2 tbsp kosher salt
2-4 tsp fresh cracked black pepper
Cooking Instructions:
Begin by making the marinara sauce. In a large pot on medium heat add about 3-4 tbsp of extra virgin olive oil then add in diced carrot and onion and saute for about 5 minutes. Add in diced garlic and saute for 1 minute also adding in the tomato paste and cooking off the rawness for 30 seconds. Add in half a glass of red wine and cook out the alcohol for about 1 minute. Add in the tomato puree and crushed Cento tomatoes then add in about a 1/3 cup of water for each. Hand crush both cans of Cento San Marzano tomatoes, put in pot and pure the juice from each can in then rinse out cans with about a 1/3 cup of water and put in pot as well. Add in salt and pepper to taste then 5 basil leave and a couple tbsp of olive oil. Put the lid on with a little crack to help reduction, lower heat to low medium and let simmer for about 1-2 hours.
Now let's make the meat balls. Take all of the ingredients in the meatballs above and get that well combined with your hands. Using a 1/4 cup spoon, measure out the meatballs and lightly roll into balls and put on a parchment lined baking sheet. Preheat oven to 375 F, then pop your meatballs in for about 30 minutes or until meatballs are browned. Add all the meatballs in the sauce and let simmer for at least 30 minutes before serving.
Get some nice sub rolls and paint on some garlic butter (stick of butter, fresh diced garlic and parsley). Then some fresh sliced mozzarella cheese on one side and provolone on the other. Place rolls on a greased baking sheet and pop in the oven for about 5-6 minutes on 425 F. After the rolls are out of the oven build the sandwich with as many meatballs as you want and some sauce and fresh grated Pecorino Romano or Parmesan. Enjoy!
Cook Time: 35 mins