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3/4 c Fresh bread crumbs
1 Beaten egg
6 tb Grated Parmesan OR romona cheese
2 tb Minced fresh parsley
2 tb Finely chopped FRESH basil
3/4 lb Ground beef
1/4 lb HOT Italian sausage casing removed
pn Salt or to taste
pn Pepper or to taste
1 1/2 tb Olive oil plus extra for rolls
2 c Thick Spaghetti Sauce
5 Hogie rolls
10 sl Mozzarella cheese
In a large bowl, thoroughly mix the read crumbs, egg, cheese, parsley, basil, beef, sausage, salt and pepper. Form meatballs about 1 3/4 inches in diameter. You should end up the 15 to 16 meatballs.
Heat the olive oil in a large nonstick skillet over medium heat. When its hot, add the meatballs and cook for 15 minutes, turning frequently or shaking pan vigorously, until well browned on the outside and cooked through on the inside so that no pink color remains. Remove meatballs from the pan to a plate lined with paper towels.
In a large Dutch oven or frying pan, heat spaghetti sauce gently simmering over medium low heat. Add the meatballs to the sauce and simmer for at least five minutes or until ready to serve.
Preheat oven to 400 degrees.
Split hoagie rolls, brush insides lightly with olive oil, and lay each roll on a large square of foil. Place rolls in the oven for 2 to 3 minutes until lightly crisped around the edges. Remove rolls from the oven, fill each with three to four meatballs, top with two slices of mozzarella, and roll up in foil, enclosing grinder completely. Bake for five minutes in the oven, or just until cheese melts.