Pork Roll Meatball Sub (New Jersey)

Two great New Jersey tastes that taste great together: juicy meatballs fortified with New Jersey pork roll (a.k.a. Taylor ham).

2 Tbsp. extra-virgin olive oil
1 Tbsp. butter
2 cloves garlic, finely chopped
1 medium yellow onion, finely chopped
1 Tbsp. tomato paste
1 (28 oz) can whole peeled tomatoes, crushed by hand
1 Tbsp. sugar
sea salt
black pepper, freshly ground
⅓ cup breadcrumbs
⅓ cup milk
1 lb ground beef
8 oz pork roll, cut into ¼" pieces
2½ Tbsp. fresh parsley, finely chopped
1 red onion, grated
3 Tbsp. extra-virgin olive oil
4 (5 oz) hoagie/hero rolls, split lengthwise
8 slices provolone cheese

Heat olive oil and butter in a 4 qt saucepan over medium-high; add garlic and finely chopped onion and cook until soft, about 6 minutes. Add tomato paste and cook 2 minutes more, then add tomatoes, sugar, salt and pepper; cook until thick, 15-18 minutes. Keep marinara sauce warm.

Heat the oven to broil. Soak the breadcrumbs in the milk in a large bowl for 1 minute. Add the beef, pork roll, parsley, grated onion, salt and pepper and mix thoroughly to combine. Using wet hands, form the mixture into 12 balls. Place on a baking sheet and drizzle with the olive oil.

Cook the meatballs until golden, 8-10 minutes. Remove from oven, add to saucepan with marinara sauce and toss lightly to coat.

Place bread on baking sheet and spread some sauce on either side. Top each with 3 meatballs and 2 slices of cheese. Cook until the cheese is golden and bubbling, about 2 minutes.

Makes 4 sandwiches.