I wasn't planning to post this recipe, because I've been making meatballs since I was seven (I think it may have been the first recipe I ever mastered). I thought it might be too simple for the blog. However, due to requests from my readers who want to know how I make them, I'm posting this recipe. I don't have step by step photos because you basically throw the stuff in a bowl and mash it together with your hands. Pretty easy.
I tend to double or even triple the recipe and freeze a lot of meatballs to use later. Easy to reheat for a quick dinner and you can put them over pasta with sauce, or even make a basic mushroom or beef gravy.
For the meatballs:
1 lb ground beef (you could also use a mix of beef, pork and/or veal)
1 clove garlic
1/2 cup finely grated parmesan
1/2 tbsp parsley
1/2 onion, finely chopped
3/4 cup bread crumbs
1/4 cup milk
For the sauce*:
1 can diced, roasted tomatoes
8 oz can tomato paste, and equal parts water (use the can)
1/2 tsp oregano
1/2 tsp basil
For the sandwiches:
*You can use a jarred pasta sauce instead of these ingredients, if you want.
Preheat oven to 350 degrees.
Mix together all of the meatball ingredients in a large bowl with your hands until well incorporated. Roll into walnut sized balls and place in a 9x13 pan in rows. Bake for 45 minutes.
When meatballs have about 5 minutes left, put sauce ingredients in a medium saucepan and heat on medium, covered.
Add meatballs to sauce and stir.
Cut a hoagie roll in half lengthwise. Place several meatballs inside, top with cheeses. Serve hot.