-
1
Begin by preparing your marinara sauce.
-
2
Heat the olive oil in a saucepan over medium heat.
-
3
Add the onion and the bell pepper and cook for 4-5 minutes until tender.
-
4
Add the garlic and cook for another minute.
-
5
Add the tomato sauce, paste, water, herbs de Provence, salt, pepper and sugar.
-
6
Stir to combine and bring the sauce to a boil.
-
7
Reduce the heat to medium-low and simmer for 10-15 minutes.
-
8
Remove from heat and set aside until you are ready to use.
-
9
You may transfer the sauce to a blender if you would like for the sauce to be smooth.
-
10
Be careful as the the sauce is hot.
-
11
This step is completely optional depending on your personal preference.
-
12
Preheat your oven to 375 F and grease a 9x13 inch baking dish.
-
13
For the meatballs: In a large bowl, combine the ground beef, Italian sausage, egg, breadcrumbs, garlic powder, salt, pepper, oregano, thyme and Parmesan cheese.
-
14
Mix the ingredients together so that they are combined thoroughly.
-
15
Spread a layer of marinara on the bottom of your prepared baking dish.
-
16
Form the meat into 1 1/2 inch diameter balls and place them into the baking dish (you should have about 15-16 total).
-
17
Once you have formed all of your meatballs, cover them with the rest of the marinara.
-
18
Place in the oven and bake for 35-40 minutes, or until the meatballs are completely cooked through (use a meat thermometer to bring them to your desired temperature, roughly 160 Fremember that you are dealing with pork here).
-
19
Remove from oven, put dish on a rack and let them stand for 2-3 minutes.
-
20
Serve the meatballs by placing three in a split hoagie roll and topping with mozzarella cheese.
-
21
You may stick them under the broiler at this point, if you wish to melt the cheese.
-
22
Otherwise, serve immediately and enjoy!
