Oooey, gooey, and filling, these meatball sandwiches are sure to hit the spot.
- 3 hot italian sausage links, casings removed
- 1 lb. ground beef
- 3 cloves garlic, minced
- 1 small onion, minced
- 1 Tbsp fresh parsley, chopped
- 4 (or so) fresh basil leaves, chopped
- 1 tsp dried oregano
- salt and pepper to taste
- 1 egg
- 1 C. panko breadcrumbs
- 1 loaf garlic bread
- shredded mozzarella cheese
- 2 15oz cans crushed tomatoes
- 6oz can tomato paste
- 6oz water
- 1 medium whole carrot, peeled and halved
- 1 Tbsp. olive oil
- half an onion, finely chopped
- 2 tsp. dried basil
- 1 tsp. dried parsley
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1 Tbsp. sugar
Start by making your meatballs. Combine all ingredients down to the panko in a bowl and combine thoroughly with hands. Form into meatballs, I made about 20.
Start your marinara sauce. In a large pot, add crushed tomatoes, tomato paste, water, and carrot. In a saucepan, add oil and saute the onions until soft. Add dried herbs and salt, cook, a minute or two longer. Add onions to the marinara pot along with the sugar. Simmer on low for at least an hour.
Cook your garlic bread in the bag for 10 minutes at 300Â°. Remove, let cool and open (or cut) in half. Scoop out a bit of the bottom piece so the meatballs will not topple out.
Increase oven heat to 400Â°. In a saucepan, brown meatballs on all sides over medium high heat. Move to a foil lined baking sheet and bake in oven 15-20 minutes (or until done).
Assemble the sandwiches. Add meatballs to bottom loaf of bread, spread marinara on top, and finally finish with generous helpings of mozzarella cheese.
Heat in oven under broiler until cheese is melted and the other half of the bread (the tops) are toasted. Slice and serve.