The Ultimate Fork & Knife Meatball Sub

• 1 pound ground beef
• 1 pound ground veal
• 1 pound ground Italian sausage
• 4 ounces pancetta diced
• 1 tablespoon dried oregano EACH of, thyme, chopped rosemary and basil
• 1 1/2 teaspoons fennel seed dried
• 2 teaspoons olive oil
• 1/4 cup flat leaf parsley fresh, finely chopped
• 2 eggs whisked
• 1 cup grated Parmesan cheese finely, divided
• 1 cup diced onion finely
• 1 bulb roasted garlic approx. 8 cloves
• 3/4 cup panko breadcrumbs plain
• 2 teaspoons kosher salt
• 2 teaspoons ground black pepper
• 1 pinch red pepper flakes
• 32 ounces marinara sauce
• 12 slices provolone cheese sliced in half
• 12 bolillo or Hoagie Rolls, cut in half lengthwise
• 1/4 cup butter at room temperature
• 1/2 cup bechamel sauce optional

1. Add the ground beef, veal, sausage and pancetta to a large bowl.
2. Combine the dried herbs and olive oil in a small glass bowl or mortar and pestle and smash them with the back of a spoon or pestle to release the flavors.
3. Using your (clean) hands, gently fold the eggs, 1/2 cup of the Parmigiano-Reggiano, dry herbs, fresh parsley, chopped onion and 8 roasted garlic cloves into the meat mixture.
4. Toss the breadcrumbs with salt and pepper in a small bowl. Slowly add the milk, stirring until the mixture resembles coarse, wet sand.
5. Add the breadcrumbs to the meatball mix and gently fold again just until the ingredients are evenly incorporated.
6. Using a large tablespoon or an ice cream scoop, form the meatballs and place them on a baking sheet. (Gently squeeze the meatballs as you form them to release any air pockets.)
7. Preheat your oven to 350F. Place a large skillet over medium-high heat and add a few tablespoons of olive or vegetable oil. When the oil is hot, sear the meatballs in the skillet, turning every 3 minutes or so to attain an even crust. Place the seared meatballs to a large baking dish or lasagne pan that has been coated with cooking spray.
8. While the meatballs are searing, warm the marinara sauce over low heat in a medium-sized saucepan.
9. Ladle the warm marinara sauce over the meatballs, then slide the baking dish into the oven for 30-40 minutes until the meatballs are cooked through. While the meatballs are cooking evenly spread the butter on the cut sides of the Hoagie rolls.
10. After removing the meatballs from the oven, turn on your broiler feature and slide the sheet of buttered rolls under it to toast for a few minutes until they begin to brown..
11. Place 3-4 meatballs on each roll, and spoon marinara sauce over the meatballs. Drizzle a little Bechamel sauce (if using) on top of the marinara, then top each sub with two pieces of Provolone cheese.
12. Sprinkle the remaining 1/2 cup of Parmesan cheese over each sandwich, then slide the baking sheet under the broiler again until the cheese is bubbly and beginning to brown, about 5 minutes. Serve immediately

ground beef, ground veal, ground italian sausage, oregano, olive oil, flat leaf parsley, eggs, parmesan cheese, onion, garlic, breadcrumbs plain, kosher salt, ground black pepper, red pepper, marinara sauce, provolone cheese, bolillo, butter, bechamel sauce optional

Taken from www.yummly.com/recipe/The-Ultimate-Fork-_-Knife-Meatball-Sub-1819320 (may not work)