Recipe by Alan Leonetti
I was born and raised in Philadelphia, Pennsylvania and this is the AUTHENTIC Meatball Sub that you would get in South Philly. See my Marinara Sauce of Alan Leonetti (2 Servings) (((The Best))) for the marinara sauce. If you have any questions, e-mail me: AlanLeonetti@q.com
- 1⁄4 lb ground beef
- 1⁄4 lb ground pork
- 1⁄4 lb ground veal
- 1 egg (beaten)
- 1⁄8 cup milk
- 1⁄4 cup plain breadcrumbs
- 1 tablespoon parmesan cheese
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon black pepper
- 1⁄8 teaspoon minced garlic (from jar)
- 1⁄8 teaspoon dried onion flakes
- 2 teaspoons dried oregano
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried parsley
- 1⁄2 teaspoon granulated sugar
- 4 crusty hoagie rolls
- provolone cheese (for topping)
- marinara sauce (see my Marinara Sauce of Alan Leonetti (2 Servings) (((The Best))))
Directions See How It's Made
- Combine all ingredients and mix well.
- Make my marinara sauce and have the sauce in a hot saucepot.
- Shape into 1 inch balls.
- Place into hot skillet and saute until brown on all sides.
- Place the meatballs into the marinara sauce.
- Cook on low heat about 15 minutes.
- Place the opened hoagie rolls onto a sprayed baking sheet.
- Place meatballs and sauce onto the hoagie rolls topped with provolone cheese.
- Place under the broiler for a few minutes, or until the cheese melts.
- Remove from broiler, close the rolls, and serve.