-
1
For the Meatballs: In a large bowl, combine all meatball ingredients except the olive oil.
-
2
Mix lightly.
-
3
Using wet hands, lightly form meatballs (do not compress or the meatballs will be tough).
-
4
In a skillet, heat olive oil.
-
5
(I use a cast iron dutch oven and after browing the meatballs, I wipe out the bottom to make the sauce.)
-
6
When oil is hot, add meatballs leaving an inch of space between them for turning.
-
7
Turn frequently over medium low heat until all meatballs are browned all around.
-
8
Remove and drain on paper towels.
-
9
This step may be done in batches, adding extra oil, if necessary.
-
10
For the Sauce: Heat a medium saucepan over medium heat.
-
11
Add oil and garlic.
-
12
When garlic starts sizzling, add herbs and crushed pepper.
-
13
Allow oil to infuse for half a minute, then stir in the tomatoes and seasonings.
-
14
Bring sauce to bubbline, reduce heat and simmer for 5 minutes.
-
15
Carefully transfer meatballs to bubbling pasta sauce and simmer over low heat for 20-30 minutes, stirring carefuly so as not to break up the meatballs.
-
16
You can off-set a lid to contain spattering.
-
17
To Serve: Split crusty sub rolls or baguettes, brush with olive oil and toast lightly under broiler.
-
18
Fill rolls with meatballs (they may be left whole, sliced or chopped).
-
19
Add a few spoonfuls of sauce and top with a sprinkle of shredded cheese.
-
20
Run under the broiler or heat in microwave just until cheese on top has melted.
