Classic Meatball Hero

This is not your ordinary meatball sub. (Boulart)

Boulart's sandwich breads can handle a lot and here is the proof. This two-handed classic is stuffed with tender meatballs and smothered in tomato sauce and pesto.

Cook Time:30 min

Prep Time:15 min

Total Time:45 min

Servings: 4

Ingredients:

4 Boulart Sandwich buns

1/2 cup (125 ml) grated Parmigiano Reggiano cheese

1/2 lb (225 g) ground beef

1/2 lb (225 g) ground pork

1/4 cup (60 ml) dried breadcrumbs

3 tablespoons (45 ml) milk

1 egg

Pinch of red pepper flakes

Salt and freshly ground black pepper

3 tablespoons (45 ml) olive oil

1 tablespoon (15 ml) olive oil

1 onion, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

1 garlic clove, finely chopped

1 19-oz (540-ml) can of tomatoes, roughly chopped

Leaves of 2 thyme sprigs

1 bay leaf

Salt and freshly ground black pepper

1 1/2 cup (375 ml) fresh basil leaves

3 garlic cloves

1/4 cup (60 ml) pine nuts, toasted

1/2 cup (125 ml) grated Parmigiano Reggiano cheese

1 cup (250 ml) olive oil

Salt and freshly ground black pepper

Preparation:

Preheat oven to 350 °F (180 °C).

Meatballs: mix meat with remaining ingredients, except for the oil. Season with salt and pepper. Shape into balls [about 2 tablespoons (30 ml) each)], about 12 meatballs total.

In a large skillet, heat oil, and brown meatballs. Bake in oven for about 10 min. Set aside.

Tomato sauce: in a medium saucepan, heat oil over medium heat, and sauté onions, carrots and celery until tender. Add garlic and cook a few minutes more. Add tomatoes and remaining ingredients. Season with salt and pepper. Simmer for about 25 min. Set aside.

Pesto: in a food processor, purée ingredients. Set aside.

Assemble sandwiches: slice each bread in two horizontally, brush each bottom half with tomato sauce, and top with meatballs. Sprinkle with parmesan cheese. Spread upper half of bread with pesto, and press on top of meatballs.