A cozy classic with a punch—juicy beef and pork meatballs simmered in a red wine tomato sauce, stacked on toasted hoagie rolls with melted mozzarella. Packed with herbs, parm, and flavor that sticks with you.

Half & Half Diced onion (Half for the balls, half for the sauce.) 

Basil - A big chopped up pile, some for the balls, some for the sauce

Oregano - A big chopped up pile, some for the balls, some for the sauce

Before you begin. Put the bread slice in a bowl and pour enough half & half on it to get soaked. You could use whole milk too. Once soaked, squeeze out the excess and start the recipe... Put the beef, pork, half of the onion. garlic, herbs, egg, bread slice, salt and pepper, and bread into a big bowl. Drizzle with olive oil. Start mixing by hand until incorperated. Try not to over work them. You can now start rolling out your balls. Bigger than a golf ball, smaller than the earth, You choose the size. Set them aside. Get a nice stock pot or dutch oven up to medium high heat and add a big squirt of olive oil. In batches, start browning the balls. You don't need to cook all the way through. As they get nice and browned take them out. Once done add a big glug of red wine and deglaze that pan! Reduce the heat to medium low and enter onion town. You might need a little more oil too. You decide. Sweat out those onions until they're translucent. Now add 2 minced cloves of garlic and the herbs. FInally, add the tomato sauce and some water. Put the balls back in and make sure they're covered by the sauce. Add a parm ride too if you desire. Simmer for about 2 hours or until they are done. Some will fall apart and thats ok! Keep an eye on everything and dont forget to stir. To serve, toast a bun and slap some low moisture mozzarella on it and DEVOUR! Save the sauce and put it over some homemade noodles!

The Elusive Song of the Trout

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