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Italian Meatball sandwiches

1 lb ground round or ground chuck
1/2 lb ground pork
1 1/2 cups grated cheese - parmesan or Romano or a hard, well-aged goat cheese
2 cups fine dry bread crumbs
one good handful dried crushed parsley
2 eggs
1/2 to 1 cup milk
salt
pepper
garlic salt if you want

1 qt tomato sauce
1 small can tomato paste
1 pt whole tomatoes, crushed
red wine
olive oil
salt pork
salt, pepper, garlic salt to taste
dry sweet basil
dry marjoram
1 small onion - optional
4-5 cloves garlic, minced

(optional ingredients: cubed eggplant, mushrooms, fresh sweet red
pepper pieces, dried crushed hot red chili, black Italian
olives-chopped, green Greek olives-chopped---and anything else you can
think of or want)

Put 2 tbsp of olive oil in a heavy large pot. Cut
two slices from the salt pork about 1/4" thick each and trim off the
rind (skin). Cut up the salt pork into small pieces. Heat up the
olive oil to medium-high and add the salt pork. It should just barely
sizzle. Finely chop up the onion and add it to the pot. Saute until
the onion becomes translucent. Add the minced garlic and saute just
until the garlic begins to turn golden. At this point you can add any
of the optional stuff--chop it up to small pieces and stir the mixture
in the pot well. Add one good handful of crushed dried basil, 1 medium
handful of crushed dried marjoram and stir everything well. Saute all
for about 3-4 minutes. Add the can of tomato paste. Clean the can out
with the wine and add two cans of the wine. Stir well and add the
whole tomatoes. Salt, pepper, and garlic salt to taste and let this
cook for about 10 minutes until everything is mixed well and bubbly.
Add the sauce--adjust the seasonings if you like. Reduce the heat to
simmer and let cook for about 1 hour.

Place ground round or ground chuck, ground pork, cheese, well-aged
goat cheese, bread crumbs, parsley, eggs, salt, pepper, and garlic
salt in a large bowl and mix well. If the mixture seems to be very
sticky add 1/2 cup milk and mix well again. We like very soft
meatballs and the more milk you add the softer the final product
will be, so you will have to decide how soft you want the meatball
to be and adjust the milk. I would add all of it. Mix well. Form
a small portion of the meat mixture into a ball about 2" in diameter.
Form the rest of the meatballs in the same manner. An ice cream
scoop makes them just about the right size.

You can either fry or bake the meatball (add lots of flavor) or
you can broil it (removes most of grease and fate). Whichever
method you use, make sure you cook them to a nice crust on the
outside. Drop the meatballs into the sauce and simmer for one more
hour. Add a little water to the sauce if it seems to be real thick.

To make the sandwich - use a crusty roll--hard roll (crusty on the
outside, soft on the inside)--slice in half. Cut one or two
meatballs in half and put on one slice of the roll. Spoon a little
sauce over all, sprinkle with some Italian cheese (parmesan or
romano) add a hot roasted chili pepper or a sweet roasted pimento--put
the other half of the roll on top. Open mouth very wide and bite
into sandwich. Enjoy!

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