Ingredients Jump to Instructions ↓

  1. 3/4 pound ground pork

  2. 3/4 pound Italian pork sausage, casings removed

  3. 1 teaspoon red pepper flakes

  4. 6 garlic cloves, chopped, divided

  5. 1/2 cup panko bread crumbs

  6. 1/2 cup grated Parmesan

  7. 2 large eggs

  8. 1/4 cup chopped fresh parsley leaves Kosher salt and freshly ground black pepper

  9. 4 tablespoons olive oil, divided

  10. 1 onion, chopped

  11. 1 (20-ounce) can tomato puree

  12. 1 (14-ounce) can diced tomatoes Soft rolls, split horizontally Fresh basil leaves Shaved pecorino

Instructions Jump to Ingredients ↑

  1. Combine the ground pork and pork sausage, red pepper flakes, 2 cloves of the chopped garlic, panko, grated cheese, eggs, parsley, kosher salt and black pepper, to taste, in large bowl. Form into 2-inch-meatballs and set aside on a platter. Heat 2 tablespoons of the olive oil in large skillet over medium-high heat. Add the meatballs and cook until brown on all sides. Transfer to plate. Meanwhile, start the sauce. Add the 2 tablespoons of the remaining olive oil to a medium saucepan over medium heat. Add the onion, and the remaining garlic. Saute until the onion begins to brown, about 4 to 5 minutes. Season the onions with salt and pepper, to taste. Add the tomato puree and the tomatoes and bring to a boil. Reduce the heat, stir in the meatballs and simmer the sauce, stirring occasionally, for 45 minutes. To serve, put a meat ball on the bottom of each roll and drizzle lightly with some sauce. Top with a basil leaf and some shaved pecorino. Cover with the roll tops and transfer to a platter. Serve warm.


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