New York Style Meatball Subs

So I asked what everyone's favorite cuisine was because

I wanted to dedicate a week to everyone's favorite.

Only one person commented and it was Italian. This week's

recipes are all Italian based and are easy to make.

This recipe serves 4.

What you'll need:

4 large long rolls, split but don't cut all the way through

1 1/2lb ground pork or italian sausage

2T finely chopped parsley

1/3c grated parmesan

pinch of dried chili flakes

2 chopped garlic cloves

2tsp worcestershire sauce

1 egg

1T evoo

2c pureed tomatoes

1c grated gruyere (or your choice of cheese)

Create:

Pull the soft center out of each roll and place in a

food processor. Whiz to fine breadcrumbs and then add

the parsley, parmesan, chili flakes, garlic and worcestershire

sauce. Pulse to combine, add the meat, season, then add the egg. Pulse until the mixture comes together.

Using damp hands form the mixture into small balls and

place on a lined baking tray. Chill for 15 minutes to firm up.

Heat the evoo in a frying pan over medium heat. Add the

meatballs and cook, turning for 6-8 minutes until golden

and cooked through.

Add the tomatoes and bring to a simmer, then reduce the

heat to low and cook for 6-8 minutes more until the sauce

has thickened and reduced.

Preheat the oven to broil and  place the rolls on a lined

baking tray. Fill each roll with 4 meatballs and some t

omato sauce, then top with gruyere. Once cheese is

melted and bubbly, pull out and serve.