Meatballs:
1 small onion, grated
1/4 cup chopped fresh Italian parsley leaves
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup grated Parmesan
1/4 cup dried Italian-style bread crumbs
6 ounces ground beef
6ounces ground veal
6 ounces ground pork
1/3 cup extra-virgin olive oil
Marinara sauce, recipe follows or 26-ounce jar,
store-purchased
Sandwiches:
12 (3 to 3 1/2-inch diameter) Italian rolls, split, warm
1/3 cup freshly grated Parmesan
3 ounces sliced provolone
To make the meatballs: Whisk the
first 7 ingredients in a large bowl to blend. Stir in
the cheese and bread crumbs. Mix in the beef, veal, and
pork. Using about 2 tablespoons of meat for each, shape
the meat mixture into 1 1/4 to 1 1/2-inch-diameter
meatballs. Place on a baking sheet.
Heat the oil in heavy large frying pan over
medium-high heat. Working in 2 to 3 batches, add the
meatballs and saute until browned on all sides, about 5
minutes. Using a slotted spoon, transfer the meatballs
to a plate. Pour off any excess oil. Return all the
meatballs to the pan. Add the marinara sauce. Simmer
over medium-low until the sauce thickens slightly and
the flavors blend, about 10 minutes. Season the sauce,
to taste, with salt and pepper. (The meatball mixture
can be made 1 day ahead. Cool, then cover and
refrigerate. Rewarm over medium heat before continuing.)
To make the sandwiches: Spoon the hot meatballs with
some sauce over the bottoms of the rolls. Place 1/2
slice provolone on top of meatballs and sprinkle with
the Parmesan. Spread more sauce over the roll tops, then
fold the tops of the 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.
Marinara Sauce:
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
In a large casserole pot, heat the oil over a
medium-high flame. Add the onions and garlic and saute
until the onions are translucent, about 10 minutes. Add
the celery, carrots, and 1/2 teaspoon of each salt and
pepper. Saute until all the vegetables are soft, about
10 minutes. Add the tomatoes and bay leaves, and simmer
uncovered over low heat until the sauce thickens, about
1 hour. Remove and discard the bay leaves. Season the
sauce with more salt and pepper, to taste. (The sauce
can be made 1 day ahead. Cool, then cover and
refrigerate. Rewarm over medium heat before using.)
Yield: 2 quarts
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
