• 4 Turano French Rolls
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Italian Meatballs:
• 1 lb. Ground Beef (Sirloin or Round)
• ½ lb. Ground Pork
• 1 cup soft Breadcrumbs
• 2 large Eggs
• ¼ cup Milk
• 2 tbsp chopped Flat Leaf Parsley
• ¼ cup Reggiano Parmigiano
• ¼ cup Pecorino Romano
• ½ tsp Salt
• ¼ tsp Black Pepper
• ½ tsp. Granulated Garlic

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Tomato Basil Sauce:
• Use 3 Tbsp.of the reserved oil and drippings from the meatballs.
• 5 large Cloves of Garlic peeled and cracked
• 2-28 oz. or equivalent of crushed Italian Tomatoes
• ¼ cup Fresh Basil chopped loosely packed
• 1tsp Sugar
• Salt and pepper to taste
• Optional: ¼ tsp Red Pepper Flakes

For the Meatballs:
① In a large bowl place ground beef and pork, meanwhile in another bowl soak the breadcrumbs in milk.
② Add the cheeses then parsley to meat. Whip the eggs, add egg, and bread to the meat then salt, pepper and garlic.
Mix well until ingredients are thoroughly combined. Do not over mix.
③ Form the mixture into meatballs. You may fry or bake the meatballs depending on how much time you want to take. If frying in a pan, fry on medium heat, turning often until done, 8 to 10 minutes. If baking in an oven, bake on a sheet pan at 400 degrees for 12 to 15 minutes. Reserve the drippings from pan to make sauce.
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For the Sauce
① Heat oil on medium, in a one-gallon saucepot; add cracked garlic cloves and brown very slowly on low heat, turning after brown on one side. Be careful not to burn garlic, it will become bitter.
② Add ½ of the basil then the tomatoes, salt, pepper, and sugar. Bring to a hard boil then add the remainder of the basil. Lower heat and simmer for 30 minutes. TADAH, fresh sauce!
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Assemble Sandwiches
① Pre-heat oven to 375 degrees. Open your Turano Sub Roll into a “V”, dip hot meatballs into sauce, place them into your roll, top with a little (or a lot) of tomato sauce then sprinkle the top of the meatballs with shredded mozzarella (as much as makes you happy), place onto a pan in the oven for 4 to 6 minutes or until the cheese begins to brown and the roll is nice and crusty.
② Remove the sandwich from the oven and allow to cool for a few minutes before you bite into it. Careful, the cheese will be very hot.