Meatball Subs

Directions

• To prepare the meatballs, combine all the ingredients listed (except for the ground meat) in a large bowl. Mix everything until well combined, then add the ground meat and gently mix. Let the mixture rest for 15 minutes while you start on the sauce.
• To make the sauce, in a large pot, add a bit of olive oil and sweat the onions over medium-low heat for about 5-7 minutes. Add in the garlic and cook until fragrant. Add the tomato paste and stir well; cook for 2 minutes.
• Next, add the canned tomatoes and crush them with a large spoon. Increase the heat to bring the sauce to a gentle boil. Season with salt, pepper, and sugar, then add the basil leaves. Stir, then cover and cook on low for 30 minutes.
• Meanwhile, take a golf ball-sized amount of the meatball filling in between your hands and roll it into a sphere. Repeat until you’ve used up all of your filling. You should have about 16 meatballs in total.
• Heat a large frying pan over medium heat and add enough oil to cover the bottom of the pan. Add the meatballs in, making sure to space them apart, and fry for about 8 minutes. Turn occasionally to make sure all sides are browned (the meatballs do not need to be fully cooked, as they will continue cooking in the sauce).
• After the sauce has simmered for about 30 minutes, add in the browned meatballs and cook covered on low for another 15 minutes.
• Meanwhile, turn on the broiler setting in your oven and slice the hoagie rolls, making sure not to cut all the way through.
• Place the meatballs in the hoagies and top with the provolone cheese. Broil for about 3-5 minutes or until the cheese is melted and bubbly. Garnish the fresh basil and serve.