Forget the giant sized messy meatball subs, these are perfect for little hands and pint-sized mouths! If pork and veal isn’t your thing you can substitute ground turkey instead or just use a single type of meat.
For the sauce:
1 tbsp extra virgin olive oil
1 medium red onion, chopped
1 clove of garlic, crushed
1 14oz can of organic diced tomatoes
4 1/2 tsp of organic tomato paste
1 tbsp ketchup
1 tsp light brown sugar, packed
1/4 tsp dried oregano
1/4 cup vegetable broth
For the meatballs:
1/4 lb ground beef
1/4 lb ground veal
1/4 lb ground Italian sausage
1/3 cup Italian style breadcrumbs
3 tsp whole milk
2 tbsp freshly grated Parmesan cheese
Salt and pepper to taste
Canola oil for frying
Begin with the sauce by heating oil and then saute the garlic and onion until soft then transfer half into the food processor. Add tomatoes, tomato paste, ketchup, sugar, oregano, and broth into the pan, bring to a boil and then simmer on low for 20 min. Remove from heat and puree in the food processor until smooth.
Add ground meats to the food processor and then blend well. Add breadcrumbs, milk, parsley, salt and pepper, and Parmesan then pulse until well combined. Form small teaspoon full scoops into small balls and either fry or bake on an oiled cookie sheet at 425 degrees for 20 min, turning halfway through.
Add meatballs and sauce to bowl and mix until coated. Cut dinner rolls in half and stuff each side with meatballs, sprinkle with Parmesan cheese, and serve!