Paradise Meatball Sub

50/50 Firehouse Meatball Sub

Makes 8 servings

1 pound Fantasma's Finest Ground Pork

1 pound Fantasma's Finest Ground Beef

1 tablespoon garlic powder

1 1/2 tablespoons dried basil

1 1/2 tablespoons dried oregano

Salt and pepper

2 eggs

1 cup plain breadcrumbs

1 cup grated Parmesan cheese

Olive oil, for frying

2 (16-ounce) jars Fantasma's Finest Roasted Garlic Pasta Sauce

8 sub rolls

8 ounces Hemme Brothers Pizza Cheese, shredded

On a baking sheet, pat out the ground pork and beef to an even thickness. Season the mixture with garlic powder, basil, oregano, salt, and pepper. Add eggs, breadcrumbs, and Parmesan cheese and, using hands or a paddle attachment of an electric mixer, combine thoroughly. Continue mixing the meat for several minutes to create a good bind and form into 2-ounce meat balls about 1 1/2 inches in diameter. (To test, hold your hand upside down; the meat mixture should stick to your hand. Kneading and mixing is important to get enough protein extraction, so that the mixture stays together when fried and is not crumbly.)

Pour oil a third of the way up the sides of a 10- to 12-inch frypan. Bring the oil to 350-375° F. on a deep-fry thermometer.

Working in batches, carefully place the meatballs in the pan to fry, flipping once to create a crispy exterior and a soft, moist interior (approximately 5 minutes each side, to an internal temp of 155). Remove the meatballs and allow to drain on paper towels.

In a large saucepan, warm the spaghetti sauce over medium-high heat. Add meatballs and stir to combine.

Using a bread knife, slit the sub rolls, making sure not to cut all the way through. Place rolls on a clean baking sheet. Into each sub roll, ladle 3 meatballs and sauce into sub roll and sprinkle with cheese. Place the subs under a broiler until cheese melts and rolls are lightly toasted.

Eat with your hands or a fork!