Subs are fun and tantalizing and always ideal for celebrating team fun. However; this New Jersey pork roll meatball sub is a special one because of the fact that it combines the awesomeness of two classic New Jersey’s dishes in one recipe – juicy marinara coated meatballs and New Jersey pork rolls. Great for picnic as well as for feeding a large crowd, these subs are just as easy to prepare as they are to gulp down in minutes. You rarely will get chance to save something for the future.
Preparation Time – 10 minutes
Cooking Time – 35 minutes
Servings – 4 rolls
8 oz. of pork roll, sliced into 1/4th inch pieces
1 lb. of ground beef
1 medium sized yellow onion, peeled and chopped
1 tablespoon of sugar
8 slices of provolone cheese
1/3rd cup of breadcrumbs
1 tablespoon of tomato paste
1 tablespoon of unsalted butter
1/3rd cup of milk
28 oz. of whole peeled tomatoes, crushed
4 hoagie rolls, split lengthwise
2 large garlic cloves, peeled and chopped
2 tablespoons of olive oil
2 1/2 tablespoons of chopped fresh parsley
Kosher salt, to taste
1 medium sized red onion, peeled and grated
3 tablespoons of olive oil
Ground black pepper, to taste
Place a pan over medium low heat and heat up 3 tablespoons of olive oil in the pan. Once the oil start crackling, throw the chopped garlic and onion into the pan. Stir fry the onion and garlic for about 6-8 minutes or until they turn translucent, soft and aromatic. Then add in the tomato paste and stir cook for an extended 2 minutes.
Once the raw taste of the tomato paste cooks out, add in the crushed tomatoes. Season the mixture with kosher salt, sugar and ground black pepper. Cook the sauce for 16-18 minutes. Once done, remove the pan from the heat and transfer the marinara sauce to a bowl and keep it warm by covering with a lid.
Now set your broiler for preheating and in the meantime, take the milk in a large bowl and soak the breadcrumbs in it for 1 minute. Once the breadcrumbs are soaked, add in the ground beef, chopped parsley, grated onion, pork roll, ground black pepper and kosher salt. Stir the mixture well with a spoon to combine everything nicely.
Once you are ready with the beef mixture, wet your hands and shape it into 12 small balls by rolling the mixture between your hands. Now take a baking sheet and grease it well with olive oil. Transfer the meat balls to the greased baking sheet and drizzle 2 tablespoons worth of olive oil over them.
Transfer the meat balls to the preheated broiler and cook them for 8-10 minutes or until they turn slightly golden brown from outside. Once your are ready with the meat balls, fetch the reserved marinara sauce and transfer the meat balls to the sauce. Toss the basis in the sauce until they are all coated.
Now take the hoagie buns and slit them lengthwise. Fetch the greased baking sheet and place the buns slit-side up in the baking sheet. Coat the top slit side of the buns with the marinara sauce and then position 3 meatballs in each of the slit breads. Top the meatballs with 2 slices of provolone cheese positioned one after the other.
Once you are ready assembling all the rolls, pop the baking sheet into the hot broiler and broil the rolls for about 2-3 minutes or until the cheese on top turns bubbly and golden.