Meatball Sandwiches

My husband and I grew up less religiously observant than we are now. My husband, particularly, was fond of eating in Italian restaurants and loved to order meatball subs (grinders). When he tasted this particular meatball sandwich, 100% kosher in our kitchen, he was reminded of the flavors he used to enjoy. I think it must be the combination of spices and the use of veal or veal and beef for the meatballs. To get these flavors, I was able to adapt a recipe from Ruggerio To Go, the TV Food Network.



Bread for Sandwich

Prepare the sauce: heat the olive oil in a sauce pan. Add the onion, peppers, garlic, and cook until softened (about 10 minutes). Add the tomatoes with 1 cup of juice, paste, spices. Cook for 20 minutes until slightly thickened. Stir in the parsley, and taste for salt and pepper.

Prepare the meatballs: place all ingredients (except oil) in a bowl, and mix well. Form into 24 meatballs. Heat oil in a skillet over medium-high heat. Cook the meatballs in batches, browning on all sides. Transfer to paper towels to drain. Add the meatballs to sauce and simmer for about 10 minutes.

Cut the baguettes lengthwise and into 2 horizontally, and remove some of center to create a cavity. Spoon sauce and meatballs in each hollowed section, cover with tops, and serve immediately. Yield: 8 servings.

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