Tangy Meatball Subs

½

pound ground beef

½

pound ground veal

½

pound ground pork

2 large eggs, slightly beaten

1 cup parmesan cheese, grated

1 cup bread crumbs

¼

cup Italian flat-leaf parsley, chopped

½

teaspoon onion powder

Pinch crushed red pepper

½

cup water

Pinch of salt

2 tablespoons oil

6-8 sub rolls

4 ounces mozzarella, grated, or to taste

Tangy tomato sauce

1 tablespoon butter

1 tablespoon olive oil

1 medium onion, chopped

1 clove garlic, chopped

1 teaspoon Italian herbs

2 large tomatoes, peeled and chopped

1 can (6 ounces) tomato paste

1-1½

teaspoons crushed red pepper

2 teaspoons balsamic vinegar

In a large bowl combine beef, veal and pork. Add eggs, parmesan, bread crumbs, parsley, onion powder, red pepper and salt. Mix well with hands.

Add about half the water, blending with hands. Mix in remaining water; mixture will be very wet. Form mix into golf ball size meatballs.

Heat oil in pan; brown meatballs on all sides, about 15 minutes, until cooked through. Alternatively, place meatballs on cookie sheet and bake at 350 degrees for about 15 minutes.

For the sauce: Heat olive oil and butter in small pan; saute onion, garlic and herbs about 2 to 3 minutes. Stir in tomatoes, tomato paste, red pepper flakes and vinegar. Cook for 4 minutes; remove from heat and puree in food processor or blender. Sauce should be thick.

To serve: Split open sub rolls, remove most of breading from one side of each roll (save bread for next batch of meatballs). Spoon tomato sauce in hollowed side, add meatballs, more sauce, and sprinkle with grated cheese.

Serves six to eight.