Meatball Subs

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  Bread Crumbs, Panko, Dry(120g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Garlic powder(3g)
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  Onion powder(3g)
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  Italian seasoning(3g)
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  ¼ tsp salt ($0.02)
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  ¼ tsp pepper ($0.02)
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  Egg, Whole, Large
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  Whole Milk(60g)
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  Italian Pork Sausage(454g)
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  90/10 Ground Beef(454g)
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  Yellow Onion
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  Garlic(120g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Tomato Paste(30g)
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  Tomato, Canned, Crushed(794g)
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  ½ tsp dried basil ($0.05)
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  Oregano, Dried(3g)
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  Brown sugar(5g)
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  1 Tsp Salt (To Taste, $0.03)
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  Bread, French Or Hoagie Roll
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  Mozzarella Cheese(120g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

Instructions

1. 1Lightly whisk two large eggs in a small bowl. In a separate small bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper.
2. 2Add the Italian sausage and ground beef to a large bowl with the whisked egg, breadcrumb mixture, and milk Use your hands to mix the ingredients together. Avoid overmixing the meat.
3. 3Divide and shape the meat into 24 meatballs, about 3 Tbps each. The easiest way to do this is to first divide the meat mixture into four equal portions, then divide each of those in half to make eight equal portions. Finally, divide each of the 8 portions of meat into thirds and shape them into balls to make 24 meatballs.
4. 4Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a sauce pot and sauté over medium heat until the onions are soft and translucent (about 5 minutes).
5. 5Add the tomato paste and continue to stir and cook for 3-5 minutes more, or until the tomato paste takes on a slightly darker color. This caramelizes the sugars in the tomato paste to give it a slightly sweeter and less acidic flavor.
6. 6Add the crushed tomatoes, basil, oregano, brown sugar, and salt to the pot. Stir to combine and dissolve any tomato paste from the bottom of the pot.
7. 7Allow the sauce to come to a gentle simmer, then reduce the heat to medium-low, partially cover the pot, and allow the sauce to simmer for about 30 minutes, stirring occasionally.
8. 8After simmering for 30 minutes, taste the sauce and adjust the salt, sugar, or other seasonings to your liking. If the sauce is too acidic for your liking, you can let it simmer longer (about one hour) or add more sugar.
9. 9Place half of the meatballs in the bottom of a slow cooker in a single layer and cover with half of the marinara sauce. Add the rest of the meatballs then top with the remaining sauce.
10. 10Cook the meatballs on high for three hours or low for six hours.
11. 11After cooking, use a meat thermometer to make sure the internal temperature of the meatballs has reached 165°F. Give the meatballs and sauce a good stir to remix the sauce (there will be some fat pooling on the surface).
12. 12Preheat the oven to 350°F. Place the buns on a baking sheet or in a baking dish, then pile three meatballs into each bun. Spoon some of the extra sauce over each one. Top each sub with a little shredded cheese.
13. 13Bake the meatball subs in the preheated oven for about 5 minutes, or until the cheese is melted and the edges of the buns are toasty. Enjoy hot!