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Recipe byslavigne

Tender meatballs, a slightly spiced marinara, melty mozzarella, fresh basil and a garlic toasted bun make for one epic sandwich. Serve this sandwich along with a glass of bold red wine and you are sure to be a Wednesday night hero in your home.

3 tbsp olive oil
2 cloves garlic, minced
1/2 tsp red pepper flakes*
1 28 oz can crushed tomatoes
1/2 tsp salt
1/4 tsp pepper
1 tsp sugar
1 large sprig fresh basil
Meatballs (see Here’s How)
5 soft Italian rolls
5 tbsp garlic butter
1 250-gram ball fresh mozzarella, sliced
20 large basil leaves
3 Tbsp. Chopped Fresh Parsley
1 1/2 lbs lean ground beef
1 Egg
1/2 cup Panko
1/4 cup finely grated Parmesan

(1 1/2 lbs lean ground beef)


Here’s How: The Perfect Meatball Preheat oven to 425F. Soack ½ cup Panko in ½ cup milk whilr you prepare the remaining ingredients. Whisk together 1 egg, 3 tablespoons chopped parsley, 1 ¼ teaspoon salt, ¼ teaspoon pepper and ¼ cup finely grated Parmesan cheese. Roll into 20 balls. Drizzle oil on a parchment or foil lined baking sheet. Roast meatballs for 20 minutes until browned, turning halfway through. Remove from the oven, tent with foil and allow to rest 15-30 minutes before serving.

Method: Start by making the marinara sauce. Heat oil in a medium saucepan. Add garlic and chili flakes. Cook 1 minute. Before the garlic browns, add the tomatoes, salt, pepper and sugar. Place the basil on top. Simmer uncovered about 15 minutes. Season to taste with additional salt and pepper. Heat oven to broil. Spread buns with garlic butter. Broil until toasted. Toss meatballs (see our Here’s How for meatballs recipe) in sauce. Top bottom half of bun with four meatballs. Top with cheese. Return to the oven and broil until melted. Garnish with 4 basil leaves each. Serve with remaining sauce if desired. *For a milder sauce, halve the amount of chili flakes.



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