- Servings: 4 to 6
- Prep Time: 50 minutes*
- Cook Time: 1 hour
- Total Time: 1 hour 50 minutes
|2 lb||Ground Beef|
|2 Tbsp||Bacon Grease|
|2||Large Garlic Cloves, crushed and finely chopped|
|1¼ cups||Chopped Roasted Red Peppers|
|⅔ cup||Italian Flavoured Breadcrumbs|
|2||Large Egg, beaten|
|¾ cup||Coarsely Grated Onion|
|1 cup||Freshly Grated Romano Cheese|
|1 Tbsp||Minced Fresh Marjoram|
|2 tsp||Dried Crushed Red Pepper|
|½ tsp||Coarse Kosher Salt|
|½ tsp||Freshly Ground Black Pepper|
|3 Tbsp||Extra-virgin Olive Oil|
|2 Tbsp||Extra-virgin Olive Oil|
|2||Large Cloves of Garlic, crushed and minced|
|1 tsp||Red Pepper Flakes, more or less to taste|
|2 Tbsp||Basil Pesto|
|3 cups||Your Favorite Tomato Sauce, either store bought or homemade|
|3 Tbsp||Balsamic Vinegar|
|3 Tbsp||Fresh Basil, finely chopped|
|6||10" Italian Rolls|
|12 slices||Provolone Cheese|
|1||Yellow Onion, sliced into thin rings|
|1||Green Bell Pepper, sliced into thin rings|
1. In a bowl, thoroughly combine the meatball ingredients that are listed beef through the black pepper.
2. Form mixture into golf ball sized (1 1/2-inch) meatballs; for a nicer finish, roll each meatball in additional dry breadcrumb before frying, it will also give you one last opportunity to make them round. Place finished meatballs on a plate and refrigerate for 15 to 30 minutes before frying.
3. Heat oil in a large, heavy skillet over moderately high heat and fry meatballs, in small batches, until browned on all sides and cooked through. Replenish olive oil as needed.
1. Place the olive oil in a high-sided sauté pan and heat on high until it is hot but not smoky, about 2 minutes. Lower the heat to medium low and add the minced garlic, red pepper flakes, and basil pesto and fry until the garlic softens, do not allow the garlic to brown, about 1 minute.
2. Add about ½ cup of the tomato sauce and continue cooking, stirring constantly and caramelizing the tomato sauce, about 5 minutes.
3. Add the remaining tomato sauce and the balsamic, stir to thoroughly incorporate the vinegar, and correct seasoning with salt and pepper and red pepper flakes to taste. Add the basil and fried meatballs and cook, covered, stirring occasionally over low heat for about 1/2 hour.
1. Split each roll length-wise but leave one edge intact. Open each sandwich and lay 2 or 3 slices of Provolone on the open rolls (the cheese not only adds to the flavor but will help the sandwiches from getting too soggy).
2. Place 6 meatballs (or as many as will fit) on top of the cheese, top with some sauce, sprinkle with Parmigiano cheese and finally top with some onion and green pepper slices.
“Close” the sandwiches and serve accompanied by plenty of napkins and a glass of red wine or your favourite cold beverage.
* Prep time includes 30 minutes of resting time for the formed meatballs