Meatball Ingredients:

• 1 pound ground pork

• 1 pound ground beef

• 1 onion, diced and sautéed

• 6 garlic cloves, chopped and sautéed with onion

• 1 cup shredded Parmesan cheese

• 1 egg

• 1/3 bundle parsley, chopped

• 1 cup breadcrumbs

• 1 tablespoon fennel seed, toasted and ground

• 2 tablespoon Tapatío

• 1 tablespoon salt

• ½ tablespoon pepper

• 2 tablespoons olive oil (reserved for frying)

Marinara Ingredients:

• ¼ cup olive oil

• 1 small onion, diced

• 6 cloves garlic, diced

• 2 28-ounce cans crushed tomatoes (preferably Centro or San Marzano)

• ½ cup red wine (cabernet sauvignon or heavy red)

• 1 tablespoon salt

• 1 tablespoon pepper

• 1 teaspoon crushed red pepper flakes


• 4 sub rolls

• 8 slices mozzarella

• 8 slices provolone



In a large bowl, mix everything together by hand; don’t overmix or the meatballs will be tough. Shape into golf-ball-sized balls and fry in olive oil until brown but not done. Once brown, put into marinara for 15 minutes until cooked through.


Heat olive oil on medium-high, add onion, garlic, red pepper flakes and a ½ tablespoon salt and pepper. Sauté until translucent, 10 minutes. Add red wine and reduce by ½ (5 minutes.) Add crushed tomatoes, 1 tablespoon salt, 1 tablespoon pepper. Bring to a boil and reduce to simmer for 45 minutes. Taste and adjust if more salt is needed.

Assemble Sandwiches

Place 6 meatballs on each sub with sauce and 2 slices mozzarella and 2 slices provolone. Place on a baking sheet and bake for 10 minutes at 375 degrees Fahrenheit.

Makes four servings.

(0) comments

Welcome to the discussion.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.