Meatballs

1 lb. Ground Beef

1 lb. ground pork

1/2 cup bread crumbs

2 whole eggs

1/2 cup grated parmesan cheese

1/2 cup pecorino cheese

1/2 cup fresh chopped parsley

1 to 2 Tbsp. Black Pepper

2 to 4 Tbsp. salt

2 tbsp. olive oil

- marinara sauce -

2 Tbsp. Olive Oil

1 can Crushed Tomatoes

2 Tbsp. Tomato Paste

3 Garlic Cloves Chopped

1/2 a white Onion Chopped

Fresh Basil 3 to 4 Leaves

2 Bay Leaves

1/4 cup parmesan cheese grated

1 Tbsp. Sugar

2 Tbsp. Salt

- Bread -

any hardy bread, I use a Ciabatta Baguette

- Cheese -

Mozzarella in traditional but I used Swiss cheese and it is really good

- Meatballs -

In a Large bowl add the ground beef and pork, then add all the ingredients listed above and mix well. this usually takes me about 5 to 10 minutes of mixing to get it really mixed well. Next form the meat in to balls about the size of a peach or plum. get a baking pan or cupcake type pan and either layer with parchment paper of spray well if oil and place meatballs on to pan.

Pre heat your oven to 450F (or 232.2C for my outside the US friends) and once its ready add your tray of meatballs. cook for 5 minutes and then flip the ball. you want the balls to be slightly browned all the way around. you may need to repeat the flipping process till this is achieved. once the balls are seared, remove them from the oven and set aside. !don’t continue ahead till we finish cooking the sauce!

Now that the Sauce is ready, add the meat balls into the sauce to finish cooking. you can cover the sauce and balls to speed up the process but be Shure to give the meatballs a flip once in a while to get the flavor and moisture all around the balls. cook till an internal of 165F is Reached or 73.8C

- Sauce -

in a pot add the olive oil and heat it up. once hot add the chopped onions and garlic, cook till fragrant and the add the tomato paste, basil and bay leaves. stir continually until the tomato paste has cook ( you can tell once it has coated all the ingredients and is mixing in easily also if you would like to add a cup of wine to your sauce now would be the time, add the wine and mix till it has become like a sauce consistency.) now add the crushed tomato’s and mix everything together.

let this reduce while giving it a stir occasionally. once reduced a little add the sugar, salt and parmesan cheese. mix well ass more salt to taste and now the sauce is ready for the meatballs

to keep the bread from getting soggy before adding the sauce and meatballs melt cheese onto the bottom piece of the bread and let it cool then proceed to build the sub. it wont keep it from getting soggy for ever but it will certainly help preserve it for a while longer than usual.