Stuffed Meatball Hoagies

• 8 cups Basic Red Sauce, recipe follows
• 1 large egg
• 1 pound lean ground beef
• 1/2 cup chopped yellow onion
• 1 tablespoon minced garlic
• 1 tablespoon minced parsley leaves
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 teaspoons Dijon mustard
• 1 teaspoon ketchup
• 1 teaspoon Essence, recipe follows
• 1/2 teaspoon salt
• 4 to 6 (6-inch) hoagie buns
• 2 tablespoons olive oil
• 1/2 pound coarsely grated mozzarella cheese
• 4 to 6 tablespoons finely grated Parmesan

1. Pour the Basic Red Sauce into a large, heavy pot and bring to a simmer over medium-high heat, stirring occasionally.
2. Place all the remaining meatball ingredients in a large mixing bowl and stir well to combine.
3. Using your hands, divide the meatball mixture into 12 even portions and roll into smooth meatballs.
4. Place meatballs on a plate as they are formed.
5. When all the meatballs are shaped, gently place the balls into the simmering sauce 1 at a time.
6. Simmer the sauce, uncovered, for at least 10 minutes before stirring.
7. The meatballs should begin to float to the top when they are able to be stirred.
8. Stir gently and continue to simmer for an additional 20 to 30 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pot.
9. Using oven mitts or pot holders, remove the sauce from the heat and cover to keep warm.
10. Preheat the oven to 450 degrees F.
11. Using a sharp knife, slice a thin layer off the top of each hoagie bun and, using your hands, remove some of the bready interior to form a hollowed-out submarine shape.
12. Brush the inside of the hollowed out buns with the olive oil.
13. Divide half of the grated mozzarella evenly between the hoagie buns and bake, uncovered, until the cheese is melted and buns are lightly golden, about 3 to 4 minutes.
14. Remove from the oven and ladle some of the hot tomato sauce into the buns.
15. Place 2 or 3 meatballs inside each bun and top with more sauce.
16. Divide the remaining mozzarella cheese among the tops of the buns and sprinkle with the Parmesan.
17. Return to the oven and bake until bubbly and hot throughout and the cheeses are golden brown, 4 to 6 minutes.
18. 2 1/2 tablespoons paprika
19. 2 tablespoons salt
20. 2 tablespoons garlic powder
21. 1 tablespoon black pepper
22. 1 tablespoon onion powder
23. 1 tablespoon cayenne pepper
24. 1 tablespoon dried oregano
25. 1 tablespoon dried thyme
26. Combine all ingredients thoroughly.
27. Yield: 2/3 cup
28. Prep Time: 10 minutes
29. Cook Time: none
30. Ease of preparation: easy
31. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
32. Published by William Morrow, 1993.

red sauce, egg, ground beef, yellow onion, garlic, parsley, basil, oregano, ground black pepper, mustard, ketchup, salt, buns, olive oil, mozzarella cheese, parmesan

Taken from www.foodnetwork.com/recipes/emeril-lagasse/stuffed-meatball-hoagies-recipe.html (may not work)