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

Assembly

• 4 sub rolls

• 8 slices mozzarella

• 8 slices provolone

Directions:

Meatballs

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.

Marinara

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.

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