Ingredients
For the Meatballs:
- 1 pound lean ground beef
- 1/2 pound mild or hot Italian sausage
- 2/3 cup plain breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon fine salt
- 1/2 teaspoon freshly ground black pepper
For the Sauce:
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon Italian seasoning
- 1/2 teaspoon fine salt, or to taste
- 1 pinch crushed red pepper flakes, optional
For the Sandwiches:
- 6 medium hoagie buns
- 4 ounces mozzarella cheese, shredded or thinly sliced
Methods
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Gather the ingredients.
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Position a rack in the center of the oven and heat to 350 F. In a medium bowl, combine the ground beef, sausage, breadcrumbs, Parmesan cheese, eggs, garlic, Italian seasoning, salt and pepper. Mix until well blended.
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Position a rack in a foil-lined rimmed baking sheet pan. Shape meat mixture into 18 equal size meatballs. Arrange the meatballs on the rack.
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Bake in pre heated oven until golden brown, and they reach 165 F on an instant-read thermometer, 30 to 35 minutes.
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Meanwhile, make the sauce. Heat the oil in a large saucepan over medium heat. Add the garlic and cook until fragrant, 30 seconds. Add the crushed tomatoes, Italian seasoning, salt, and crushed red pepper flakes. Bring the sauce to a low boil. Reduce the heat to low. Simmer the sauce, stirring occasionally, 5 to 10 minutes. Remove from the heat.
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Transfer the meatballs to the sauce and turn to coat. Set the oven to broil.
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To assemble sandwiches, on a foil-lined rimmed baking sheet, place the hoagie rolls. Place 3 meatballs in each hoagie roll.
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Top with sauce to taste, reserving some for the table, if desired. Divide the cheese evenly between the sandwiches.
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Broil the sandwiches until the cheese melts, about 2 to 3 minutes. Serve immediately with extra sauce on the side, if desired.