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1
In a large bowl combine the ground turkey, sausage, egg, chopped shallot, 2 cloves of chopped garlic, 2 tablespoons chopped parsley, breadcrumbs, Parmesan, and Worcestershire sauce.
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2
Gently mix with your hands until ingredients are evenly combined.
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3
Roll into golfball-sized meatballs.
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4
Heat olive oil in a large skillet over medium high heat.
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5
Saute the meatballs in the skillet until they are browned on all sides.
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6
They do not need to be fully cooked.
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7
Remove the meatballs from the pan and set aside.
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8
In the same pan, saute the chopped onion (add olive oil if necessary) until it starts to soften.
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9
Add the remaining chopped garlic and saute until fragrant.
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10
Stir in the tomato paste until evenly combined.
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11
Add the crushed tomatoes, parsley, Italian seasoning, and 1/2 teaspoon salt.
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12
Stir until combined.
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13
Add the meatballs to the sauce and bring to a simmer.
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14
Cover and let simmer until the meatballs are cooked through, about 20 minutes.
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15
Taste the sauce for seasoning and add salt and pepper, if necessary.
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16
Preheat the broiler.
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17
To serve, slice the rolls and hollow out the centers (optional).
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18
Place on a foil-lined pan.
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19
Top the bottom half of the roll with about 3 meatballs and a spoonful of sauce.
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20
Cover with a piece of provolone cheese.
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21
Repeat with the remaining rolls.
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22
Broil until the cheese is melted and the bread toasts.
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23
You may need to remove the top half of the roll if it is starting to toast too much and the cheese is not melted.
