Ingredients
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1 small onion, grated
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1 large egg
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3 tablespoons ketchup
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3 garlic cloves, minced
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1/4 teaspoon ground black pepper
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1/4 cup dried breadcrumbs
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6 ounces ground beef
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6 ounces ground veal
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6 ounces ground pork
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1/3 cup olive oil
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26 ounces marinara sauce
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12 (3 -3 1/2 inch) Italian rolls, split, warm
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1/4 cup fresh parsley, chopped
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1 teaspoon salt
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2/3 cup parmesan cheese
Instructions
- To make the meatballs, whisk the first 7 ingredients in a large bowl to blend.
- Stir in the cheese and bread crumbs.
- Mix in the meats.
- Using about 2 tablespoons meat for each, shape into 1-1/4 to 1-1/2 inch meatballs. Set aside.
- Heat the oil in large frying pan over medium-high heat.
- Working in batches, add the meatballs and saute until browned on all sides, about 5 minutes. Drain off excess oil.
- Add the marinara sauce and simmer over medium-low heat until sauce thickens slightly, about 10 minutes.
- Season to taste with salt and pepper.
- To make the sandwiches: spoon the hot meatballs with some sauce over the bottoms of the the rolls.
- Place 1/2 slice provolone on the top of meatballs and sprinkle with Parmesan.
- Spread more sauce of the rolls tops, the flod the tops of the rolls over and serve.