Ingredients
- -MINUTE MARINARA SAUCE:
- 1 1/2 lbs ground beef or turkey
- 1 large egg, beaten
- 1 c Italian bread crumbs
- 1 medium onion, chopped fine
- 4 cloves garlic, crushed and minced
- 1/2 tsp crushed red pepper flakes
- 2 tsp Worcestershire sauce
- 1/4 c flat-leaf parsley leaves, chopped
- 1/4 c grated Parmigiana or Romano cheese
- Coarse salt and black pepper
- 4 of your choice of sub rolls
- 1 (10 oz) bag shredded provolone or Italian 4-cheese blend
- Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish
- 2 T extra virgin olive oil
- 4 cloves garlic, crushed and chopped
- 1/2 tsp crushed red pepper flakes
- 2 T flat-leaf parsley leaves chopped
- 1/2 tsp dried oregano
- 1 (28 oz) can crushed tomatoes
- 1 (14 oz) can chunky style crushed tomatoes
- Salt and freshly ground black pepper
Preparation
Step 1
Preheat oven to 350 degrees. Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, worcestershire sauce, parsley, Parmigiana cheese and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mixture into four equal parts. Roll each part into balls, size to your choosing, and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 20 minutes or longer, depending on how big your meatballs are. The bigger, the better the sandwich is. Break a meatball open and makke sure meat is cooked through before removing from the oven.
5-MINUTE MARINARA SAUCE: Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for 1/2 minute. Then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble; reduce heat and simmer until meatballs are removed from oven. Combine meatballs and sauce and bile into sub rolls. Top with shredded cheese and place subs under broiler to melt cheese. They will catch on fire if you do not pay attention. Top with shredded basil or arugula and serve.