Ingredients
Meatballs
1 lb. ground veal or ground beef, pork and veal mix
½ lb. bulk sweet Italian sausage with fennel
2 cups grated Parmigiano-Reggiano or Pecorino Romano
½ cup fresh breadcrumbs
1 large egg, beaten
Salt and pepper
Olive oil, for drizzling
Sauce
2 tbsp. olive oil
4 cloves garlic, chopped
1 can (28 oz.) crushed Italian tomatoes
A handful of fresh basil leaves, torn
Sea salt
4 Italian hoagie rolls (10 to 12 inches each), split
Deli-sliced provolone, optional
Preparation
Step 1
Position a rack in the center of the oven and preheat to 475°.
Step 2
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 to 20 minutes.
Step 3
For the sauce, in a wide skillet or pot, heat the oil, two turns of the pan, 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 to 20 minutes.
Step 4
Toss the meatballs in the sauce and serve on the hoagie rolls. If using provolone, top with the cheese, place on a baking sheet and pop into the hot oven until the cheese melts, about 4 minutes.
