Adapted slightly from The Pioneer Woman


1/2 pounds Ground Beef

1/2 pounds Ground Pork

2 cloves Garlic, Minced

1/2 cups Fine Bread Crumbs

1 whole Eggs

1/2 cups Freshly Grated Parmesan

¼ cups Flat-leaf Parsley, Minced

¼ teaspoons Salt

Freshly Ground Black Pepper

1/4 cups Olive Oil


1/2 whole Yellow Onion, Diced

1 cloves Garlic, Minced

1 whole 28 Ounce Can Crushed Tomatoes

Salt to taste

1/4 teaspoon Sugar

Freshly Ground Black Pepper

¼ cups Flat-leaf Parsley, Minced

For Sandwich:

2-4 Baguettes

8 slices of fresh mozzarella

Preparation Instructions

To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, and parsley in a mixing bowl. Mix together well with hands. Roll into 18 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes to firm up.

To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 8 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside.

In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in crushed tomatoes. Add salt, pepper, sugar, and parsley. Stir to combine and cook over medium heat for 20 minutes.

Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.

Make cuts in both of your baguettes like they’re a sub. Stick a few meatballs in and top with sauce.  Then add the slices of mozzarella and place under a broiler for 5 minutes, or until all melty.