MEATBALL SUB WITH BASIL BUTTER

These sandwiches are full of flavour and easy to have ready for impromptu get-togethers. The meatballs and sauce can be made up to two days ahead. The meatballs are big and moist, just like the ones nonna used to make.

½ cup (125 mL) butter, at room temperature ¼ cup (60 mL) fresh basil, coarsely chopped 6 Italian-style crusty buns, halved, do not slice right through the bun

½ cup (125 mL) milk

⅓ cup (80 mL) Italian-style bread crumbs

1¾ lbs (875 g) ground beef

¾ lb (375 g) ground pork

1 egg, lightly beaten

1 tsp (5 mL) salt

2 tbsp (30 mL) olive oil

4 cups (1 L) Tomato Sauce (recipe follows) 1½ cups (375 mL) fontina or Asiago cheese, grated

1 In a small bowl, using a fork, blend together butter and basil. Set aside.

2 Pry open the buns and “squish” down the interior part of the bread to make room for the meatballs, return to packaging to keep fresh, and set aside.

3 To make meatballs heat oven to 500°F (260°C).

4 In a small bowl, stir together milk and crumbs, let soak for 10 minutes.

5 In a large bowl, mix soaked bread crumbs with all other ingredients except oil until well combined; do not overwork.

6 Form into 18 equal-sized meatballs. Drizzle baking sheet with oil, add meatballs, evenly spaced.

7 Bake for 15 minutes. Remove from oven and set aside.

8 Add cooked meatballs to the Tomato Sauce and simmer everything together for 10 minutes over low heat. The sauce should be quite thick.

9 Once meatballs are warm, spread the inside of buns with the basil butter, sprinkle the bottom cavity with a good amount of grated cheese and top with 2 or 3 meatballs and sauce. Serve at once.

Makes 18 meatballs; serves 6