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INGREDIENTS:
- 1 small onion, grated
- 3 cloves garlic, minced
- 1/4 cup chopped fresh Italian parsley leaves
- 1 large egg
- 3 Tbsp ketchup
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 2/3 cup grated parmesan
- 1/4 cup dried breadcrumbs
- 6 oz ground beef
- 6 oz ground veal
- 6 oz ground pork
- 1/3 cup olive oil
- Marinara sauce
- 12 Italian rolls split, warm
- 1/3 cup grated parmesan
- 3 oz sliced provolone
DIRECTIONS:
In a large bowl, combine first 7 ingredients and blend. Add cheese and breadcrumbs and stir to combine. Mix in beef, veal, and pork. Using about 2 tablespoons of meat for each, shape meat mixture into 1 1/4″-1 1/2″-diameter meatballs. Place on a baking sheet.
Heat oil in heavy large frying pan over medium-high heat. Working in 2 to 3 batches, add meatballs and cook until browned on all sides, about 5 minutes. Using a slotted spoon, transfer meatballs to a plate. Pour off any excess oil. Return all meatballs to pan.
Add marinara sauce. Simmer over medium-low until sauce thickens slightly and flavors blend, about 10 minutes. Season sauce, to taste, with salt and pepper. (Meatball mixture can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before continuing.)
To make the sandwiches: Spoon hot meatballs with some sauce over bottoms of rolls. Place 1/2 slice provolone on top of meatballs and sprinkle with parmesan. Spread more sauce over roll tops, then fold tops of rolls over and serve.
Cook’s Note: The sandwiches can be assembled then wrapped individually in foil. Rewarm the sandwiches in the oven at 350 degrees F for about 15 minutes.
Giada de Laurentiis