Name: The Best Meatball Subs
Prep time: 45 min
Cook time: 45 min
Total time: 4 h 30 min
Yield: 4 Sandwiches
Cuisine: Italian
Ingredients: 1 1/4 cup warm water; 2 1/4 tsp active dry yeast; 1 Tbsp sugar; 1 Tbsp olive oil; 3 1/4 cups (400 g) all-purpose flour; 1 1/2 tsp salt; 2 1/2 lbs of ground beef; 1/4 lb of ground guanciale (can use pancetta or bacon); 1/4 cup fresh parsley; 1/2 sweet onion diced (sautéed); 1 1/2 tsp salt; 1/2 cup freshly grated parmesan; 1 1/2 cup stale sourdough bread (cubed); 3/4 cup milk; 2 eggs; 1 tsp oregano; 3 garlic cloves; 1/4 cup flour (to coat); 2 Tbsp olive oil; 1/2 sweet onion (diced); 2 garlic cloves (minced); 2 cups crushed tomatoes (I used Passata); 1/2 tsp dired oregano; Salt & Pepper to taste; 1 garlic clove; 1/4 cup pine nuts; 3 1-inch pieces of pecorino romano; 2 cups fresh basil (60 g); 1/2 cup olive oil (or more for consistency); Salt to taste

Instructions

For the bread:

To the warm water (warm to the touch, not hot), add the sugar, yeast, and stir to combine. Let sit for 5 minutes to bloom.
Meanwhile, add the flour and salt to a standing mixer bowl, whisk to combine. Once the yeast has bloomed, add in the olive oil to the yeast mixture, then pour it all over the flour.
Knead for 10-12 minutes on a 40% speed.
Form the dough into a smooth ball on a work surface, and add 1 tbsp of olive oil to a large bowl. Add the dough to the oiled bowl, cover with plastic wrap, and allow to double in size for 1-2 hours.
Remove the dough, and slice into 4 equal pieces. Flatten with your hands, and form into a rough rectangle. Splay the bottom of the dough and roll into a tight log. Pinching both ends, lightly tap the dough on the counter to form a longer baguette shape.
Add to a parchment-lined baking sheet, and score using a sharp knife. Cover with a towel, and let rise for another hour.
Preheat the oven to 425. Bake rolls for 18-20 minutes or until golden brown.
Let cool before slicing.

For the marinara & meatballs:

Heat a pan on medium heat, and add olive oil. Finely dice a sweet onion, and add to the pan, add a pinch of salt. Sauté for 10 minutes or until softened, and remove 1/2 of it and add to a bowl.
Add a little more olive oil, minced garlic, dried oregano, and cook for another minute. Add the crushed tomatoes, and simmer on low for 15-20 minutes.
Before starting the meatballs, we'll make a panade. Add the dicd pieces of bread to a bowl, and cover with the milk. Mix, and allow to sit for 10 minutes to absorb.
To a large bowl, add the ground beef, guanciale, parsley, parmesan, panade, eggs, dried oregano, minced garlic, salt, the bowl of cooked onion, and mix to combine.
Form into large meatballs, then lightly coat with flour.
Preheat the oven to 400 F. Heat a large pan on medium heat, add about 2-3 tbsp of olive oil. Add in a batch of meatballs, leaving a little bit of space between them and cook for about 2 minutes on each side until lightly golden brown.
Transfer the meatballs to a parchment-lined baking sheet and add the meatballs, after searing. Bake for 10-15 minutes or until fully cooked. Cut in half before adding to sandwich.

For the pesto:

Add the garlic, pecorino, and pine nuts to a food processor. Blitz until finely chopped.
Add the basil, a pinch of salt, and blitz once more. Slowly pour in olive oil, while blending, until desired consistency. Set in the fridge until ready to assemble sandwich.

To assemble:

Slice the rolls in half, and brush both sides with garlic butter. Broil for 2-3 minutes or until lightly golden brown.
Add a layer of pesto on the bottom, top with sliced meatballs, 1/4 cup of marinara (or more if desired), banana peppers, fresh mozzarella, and then cheddar on the top bun.
Broil for another 2-3 minutes until the fresh mozzarella is melted, grate on more fresh parmesan, and enjoy!

The Best Meatball Subs