Yield: 8 servings
Ingredients:
- 1 lb. ground beef
- 1 lb. ground pork
- 3 1/2 tsp. garlic powder
- 3 tsp. onion powder
- 2 1/2 tsp. Italian seasoning
- 2 tsp. salt
- 3/4 tsp. ground black pepper
- 2 large eggs
- 1 cup Parmesan cheese, finely grated
- 1 cup panko breadcrumbs
- 3/4 cup water
- 2 24 oz. jars pasta sauce
Ingredients for the subs:
- 8 crusty sub rolls cut in half
- 8 oz. provolone cheese, shredded
- 6 oz. fontina cheese, shredded
- 2 oz. Parmesan cheese, finely grated
- For garnish fresh torn basil, optional
Directions:
- Preheat oven to 425 F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine ground beef, pork, garlic powder, onion powder, Italian seasoning, black pepper, salt, egg, cheese and breadcrumbs.
- Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined. Don’t overmix here, or the meatballs will be tough. The mixture should be very moist but still hold its shape when rolled into balls.
- Using an ice cream scoop or large spoon, scoop about 2 1/2 tablespoons of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat.
- Bake for 20 minutes, or until meatballs are cooked though.
- In a Dutch oven, warm pasta sauce and add cooked meatballs.
- Preheat the oven to broiler.
- Slice the sub rolls in half, being sure to cut only 3/4 of the way through. Place five meatballs into each sub roll. Spoon extra sauce on top of each roll. Then divide the shredded provolone and fontina cheeses evenly on top of rolls.
- Carefully place the subs onto a baking sheet and place under the broiler until the cheese is melted.
- Remove from heat, sprinkle with basil and Parmesan. Serve warm.
