6 servings kosher salt and pepper black freshly ground
4 tablespoons olive oil divided
1 onion chopped
0.5 cup panko bread crumbs
0.5 cup parmesan grated
6 servings pecorino shaved
0.8 pound pork sausage italian
1 teaspoon pepper flakes red
6 servings rolls split soft
20 ounce tomato purée canned
Equipment
bowl
frying pan
sauce pan
Directions
Watch how to make this recipe.
Combine the ground pork and pork sausage, red pepper flakes, 2 cloves of the chopped garlic, panko, grated cheese, eggs, parsley, kosher salt and black pepper, to taste, in large bowl. Form into 2-inch-meatballs and set aside on a platter.
Heat 2 tablespoons of the olive oil in large skillet over medium-high heat.
Add the meatballs and cook until brown on all sides.
Transfer to plate.
Meanwhile, start the sauce.
Add the 2 tablespoons of the remaining olive oil to a medium saucepan over medium heat.
Add the onion, and the remaining garlic.
Saute until the onion begins to brown, about 4 to 5 minutes. Season the onions with salt and pepper, to taste.
Add the tomato puree and the tomatoes and bring to a boil. Reduce the heat, stir in the meatballs and simmer the sauce, stirring occasionally, for 45 minutes.
To serve, put a meat ball on the bottom of each roll and drizzle lightly with some sauce. Top with a basil leaf and some shaved pecorino. Cover with the roll tops and transfer to a platter.
