Mini-Meatball Sandwiches

I had big plans tonight to make specular Mini Meatball sandwiches, but my plans were a bust, particularly because I didn't want to drive half way across town to buy ground veal. If you ask any true Italian cook, 1 part ground beef, 1 part ground pork, and 1 part ground veal is the only way to make Italian meatballs.

Oh, well. I only look Italian so like any good impostor, I improvised. I can happily say dinner tonight was a success and something worth sharing. Jeff asked for seconds and my friend who came over to eat complimented me on not just the meatballs, but the homemade marinara!!!

Mini-Meatball Sandwiches

1 lb. ground Angus beef
3/4 lb. Italian sausage
1 egg
1/3 c. Italian bread crumbs
1 c. freshly shredded Parmigiano-Reggiano
Salt and Pepper

Marinara:

1 tablespoon richly favored olive oil
1 shallot minced
3 cloves garlic minced
40 oz. canned diced Italian tomatoes
1 tsp. freshly chopped oregano
1 tsp. dried basil
1 tsp. dried rosemary
salt and pepper

Meatballs: Remove Italian sausage from casing. Mix in all ingredients. Shape into equally sized balls. Brown all sides in a non-stick pan over medium heat. Once meatballs are browned, place in a 350 degree oven for 25 minutes or until cooked thoroughly.

In sauce pan, heat oil and saute garlic and shallot until tender. Add remaining ingredients and simmer until reduced by almost half. About 30-40 minutes. After sauce has reduced, run it through a food mill to grind down the diced tomatoes.

Place cooked meatballs into the marinara sauce. Poor desired meatball amount over hoagie bun and cover with Provolone cheese. Place in low broiler for 5 minutes and serve!

Desired cooking equipment:
Small spring scoop
Food mill
Sauce pan
cookie sheet
non-stick pan