4 large sub rolls or baguettes, halved and hollowed
2 tablespoons melted butter
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese
Instructions:
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, minced garlic, chopped parsley, grated Parmesan cheese, eggs, salt, black pepper, dried oregano, and dried basil. Mix until well combined.
Shape the meat mixture into golf ball-sized meatballs and place them on a baking sheet lined with parchment paper.
Bake the meatballs in the preheated oven for 20-25 minutes or until they are browned and cooked through.
While the meatballs are baking, prepare the tomato sauce. In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, sautéing until they become translucent.
Pour in the crushed tomatoes, dried oregano, dried basil, salt, and pepper. If the tomatoes are too acidic, add a tablespoon of sugar to balance the flavors. Simmer the sauce for 15-20 minutes, stirring occasionally.
Once the meatballs are cooked, transfer them to the tomato sauce and simmer for an additional 10 minutes to allow the flavors to meld.
While the meatballs are simmering in the sauce, prepare the bread boats. Mix melted butter with garlic powder and brush the inside of each hollowed sub roll or baguette half. Sprinkle grated Parmesan cheese over the buttered surfaces.
Continued on next page (page 3)
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