Meatball Subs

Ingredients:

4 (5-6-inch-long sub buns) opened but still attached on one side.

1 egg

½ tsp each of salt, pepper, oregano, and parsley

2 tsp of black truffle oil

1 lb. of ground beef

¼ cup of grated parmesan, plus more for serving

2 tbsp of chopped basil leaves

2 cups of homemade marinara sauce

4 or more slices of provolone to your liking

Chopped basil leaves for garnish

Directions:

Pre-heat the oven to 400 degrees

Using a fork, scrape out enough of the interior of each sub to make 1 cup worth of crumbs and place in a large bowl.

Add ½ cup of water, the egg and the spices to the bowl along with the parmesan cheese. Stir until combine.  Let it sit for 5 minutes.

Add the beef to the bowl and combine with your hands.  I like to wear vinyl gloves for this process.

 Place a 1-inch cookie baller into a glass of water. Remove from the water and fill it with the meat mixture.  Place it on a parchment paper lined cookie sheet. Return the cookie baller to the glass.  Continue this process until all the meat mixture has been converted to meatballs.

Bake the meatballs for 20 minutes.

Remove them from the oven and place them in a prepared marinera sauce.  Keep the sauce with the meatballs over med-low heat while toasting the sub buns open side up. Bake until lightly golden, for about 1-2 minutes.

Divide the meatballs & sauce among the sub buns and top with provolone.

Place the sub rolls back under the broiler and melt until there are slight brown spots.  Remove them from the oven and top with a sprinkling of parmesan, chopped basil and black pepper.

Enjoy this comfort food dish!