Sunday Gravy Meatball Sub

Preheat your oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.

In a small bowl, combine the breadcrumbs and milk. Stir and let the mixture sit for 5 minutes until the breadcrumbs fully absorb the milk. This panade is the key to tender, juicy meatballs that never turn dense or rubbery.

In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, beaten egg, minced garlic, parsley, Pecorino Romano, salt, pepper, and oregano. Mix with your hands until just combined. Do not overwork the meat — stop as soon as you no longer see streaks of individual ingredients.

Using wet hands to prevent sticking, roll the mixture into 12 evenly sized meatballs, each about 2 inches in diameter. Place them on the prepared baking sheet with about an inch of space between each one.

Bake the meatballs for 15 to 18 minutes until they are browned on the outside and cooked to an internal temperature of 160 degrees Fahrenheit. Baking produces a more even sear than pan-frying and requires no babysitting.

While the meatballs bake, combine the marinara sauce and crushed San Marzano tomatoes in a large saucepan over medium heat. Add the olive oil and bring the sauce to a gentle simmer, stirring occasionally.

When the meatballs are done, transfer them directly into the simmering marinara. Reduce the heat to low, partially cover, and let them braise in the sauce for 15 minutes. The meatballs will absorb flavor from the sauce while releasing their own meaty juices back into it.

Turn the oven to broil. Split the sub rolls and spread the cut sides lightly with softened butter. Place them cut-side up on a baking sheet and broil for 1 to 2 minutes until golden and toasted. Watch carefully — they go from perfect to burnt in seconds.

Place 3 meatballs into each toasted roll. Spoon a generous amount of marinara over the top, then layer the fresh mozzarella slices over the sauced meatballs.

Return the assembled subs to the oven under the broiler for 1 to 2 minutes until the mozzarella is melted, bubbling, and just beginning to spot with brown. Remove immediately.

Garnish with torn fresh basil leaves and serve with extra marinara on the side for dipping.