These are great for a weekend lunch served with a cold beer or for dinner served with a fresh garden salad and Italian dressing.
Meatball Subs with Marinara Sauce
2 pounds ground beef
½ pound of ground pork
2 cups Italian-flavored bread crumbs
1 cup whole milk
1 cup fresh parsley, chopped
½ cup grated Parmesan cheese
2 garlic cloves, finely chopped
1 medium yellow onion, minced
2 Italian loaves (or large bread rolls)
8-10 ounces whole milk mozzarella cheese, grated
Place all ingredients in a large bowl and mix until well combined. Cover and place in the refrigerator for 30 minutes.
Preheat oven to 350 degrees. Shape meat mixture into medium-size meatballs and place on a foiled-lined baking sheet. Bake for 25-30 minutes then place meatballs in marinara sauce and cook on medium-low heat for one hour.
Slice bread loaves, top with 3-4 meatballs and mozzarella cheese and place in the oven until cheese has melted.
2 tablespoons extra-virgin olive oil
1 small onion, chopped
1 stalk celery, rough chop
1 carrot, peeled and roughly chopped
3-4 garlic cloves, finely chopped
3 (28-ounce) cans imported Italian whole tomatoes
2 teaspoons sugar
2 teaspoons Italian seasoning
3 tablespoons of Parmesan cheese, grated
Salt and freshly ground pepper to taste
Heat the oil in a pot then add the onions, celery and carrots, cook over medium heat for 5-6 minutes. Add the garlic and cook another 1-2 minutes then add the tomatoes, sugar, Italian seasoning, Parmesan cheese, salt and pepper.
Continue cooking for 30-40 minutes until the tomatoes have broken down. Check for seasoning. Remove the celery and carrots, discard (or eat the carrots like I do – they are soft and delicious).
Using an immersion blender, blend until smooth or blend in a food processor or blender.