Italian Meatball Sub

Prep Time: 30 minutes

Cooking Time: 2 hours

Makes: 24 meatballs, or 8 subs

Meatballs

1 lb.lean ground beef

½ lb.lean ground veal

½ lb.lean ground pork

2 eggs

1 Tbsp.minced garlic

1 cupfresh grated parmesan

1 cup bread crumbs

1 cup chicken or beef stock

1 Tbsp. onion powder

1 Tbsp.dried oregano

1 tbsp.dried basil

½ tbsp.dried thyme

½ Tbsp.chili flakes

Salt and pepper to taste

½ cup olive oil

Braising liquid

1 lt. tomato sauce

½ lt.chicken or beef stock

Sundried Tomato Mayo

¼ cup sundried tomatoes

1 Tbsp. minced garlic

¼ cup tomato paste

1 cup mayonaisse

2 Tbsp. fresh basil

For the subs

8 ciabatta buns

8 oz. arugula

8 oz.fresh parmesan

•In a large bowl combine all of the ingredients together and work to combine with your hands until all of the ingredients are combined

•Roll the meatballs into approximately 1.5 oz. portions

•Place a large pan on high heat and then begin to sear the meatballs in batches, lightly browning them on each side•Drain fat, set meatballs aside

•In a pot combine the stock and tomato sauce and bring to a simmer

•Submerge the meatballs in the sauce and proceed to braise on low for 45-60 minutes. You can also cover the pot and braise them in the oven atabout 300F

•Once the meatballs are braised, it’s time to put the sandwiches together

•Slice the ciabatta buns open and toast in the oven

•Smear the bottom bun with a generous tablespoon of the mayo, then top with 3 meatballs each

•Finish the sub off with shaved parmesan and fresh arugula

•Enjoy