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1
For the meatballs: Preheat the oven to 400 degrees F. In a food processor, combine the capicola, ham and salami, and pulse until the meats are chopped.
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2
In a bowl, combine the ground beef, chopped meats, milk, breadcrumbs, Parmesan, onion, parsley and eggs.
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3
Mix until combined.
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4
Make a small test patty and cook.
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5
Taste the patty and then sprinkle the meat mixture with salt and pepper.
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6
Portion the meatball mixture into 3-ounce balls and arrange on a sheet pan.
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7
Bake the meatballs until three-quarters cooked, about 20 minutes.
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8
For the sauce: In a pot, heat the oil.
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9
Add the carrots, celery and onions, and saute until tender.
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10
Add the garlic, oregano and rosemary, and saute for another 2 minutes.
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11
Deglaze the pan with the red wine.
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12
Add the tomatoes, tomato puree and tomato paste and stir to combine.
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13
Bring the sauce to a simmer and cook for 30 minutes, stirring occasionally to avoid burning.
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14
Stir in the basil and season the sauce with salt and pepper.
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15
For the tapenade: In a food processor, combine the olives, sun-dried tomatoes, rosemary, thyme, garlic and some pepper, and pulse until finely chopped.
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16
Add the oil to the mixture slowly, while pulsing.
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17
For plating: Bring the sauce to a simmer in a pot and add the meatballs.
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18
Simmer until the meatballs are fully cooked, and then hold hot until ready to serve.
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19
Split the hoagie rolls and butter each side.
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20
Toast the rolls on a hot skillet or saute pan.
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21
Spread about 2 tablespoons of the tapenade on the toasted roll and spoon 3 meatballs into each roll.
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22
Top each roll with some tomato sauce, Parmesan and chopped parsley, then serve.
