March 17th, 2016
FOR THE TOMATO SAUCE, in a large pot, heat olive oil over medium heat. Add onion and garlic, cooking for 3 minutes, until softened. Add wine and cook for 2–3 minutes to reduce. Stir in tomato paste, sugar, salt and pepper until well combined. Add beef broth and tomatoes, breaking up tomatoes with a wooden spoon. Bring to a boil, reduce heat to low and simmer, partially covered, for 20 minutes.
FOR THE MEATBALLS, preheat oven to 400°F and line 2 baking sheets with parchment paper. Set aside.
IN A LARGE BOWL, combine panko, Parmesan cheese, ricotta, eggs, Italian seasoning, salt, pepper and garlic, mixing well to combine. Add ground beef and ground veal, mixing thoroughly by hand. Scoop out ¼ cup of the meat mixture and roll into a ball. Press one mozzarella cube in the center and roll again to seal in the cheese. Repeat and place meatballs on prepared baking sheets. Bake for 12 minutes, flip meatballs and bake 12 minutes more. Remove from oven, place meatballs in sauce and simmer for 20 minutes more. Serve with spaghetti and garnish with fresh basil leaves.
Create the ultimate Italian meatball sub by placing warmed meatballs with sauce in a hoagie roll topped with cheese and basil.