CHEESE-STUFFED MEATBALL SUBS

*Fun Food Collection-HANDS-ON: 1 hour *TOTAL: 1 hour *MAKES: 4

1-1/2 cups fresh bread crumbs (from 2 slices bread)
1/4 cup milk
1 TB extra-virgin olive oil
8 cloves garlic, minced, divided
10 plum tomatoes, cored and chopped
+Kosher salt and freshly ground pepper
1/2 onion, very finely chopped
2 TB minced fresh flat-leaf parsley, plus more for serving
1 tsp dried oregano
1 large egg, beaten
1-1/2 lb lean ground beef
1/4 lb fresh mozzarella, cut into 12 cubes
4 (6-inch) sub rolls, split horizontally
4 slices provolone cheese

1. Preheat oven to 450 degrees.

2. Soak bread crumbs in milk 5 minutes.

3. Meanwhile, warm oil in a Dutch oven over medium-high heat. Add half the garlic and cook until golden, about 1 minute, then add tomatoes. Season with salt. Bring to a boil over high heat and cook, stirring, about 5 minutes. Decrease heat to medium and simmer, stirring occassionally, until tomatoes break down and sauce thickens, 35-45 minutes.

4. Meanwhile, combine onion, parsley, and oregano with remaining garlic in a bowl. Mix in egg, then ground beef and soaked bread crumbs. Add 1/2 tsp salt and 1/4 tsp pepper.

5. Divide meat into 12 balls. Make a deep indentation in each with your thumb and insert a mozzarella cube; pinch and pat meat to seal. Place on a parchment-lined baking sheet. Repeat with remaining meatballs and cheese.

6. Roast until golden, about 12 minutes, then decrease temperature to 375 degrees and roast until crusty on bottom and cooked through, 8-10 minutes. (With a knife, check center of a meatball for doneness.) Let rest 5 minutes.

7. Divide meatballs among rolls and top with sauce and provolone. Toast sandwiches on a baking sheet in oven until cheese melts, about 3 minutes. Sprinkle with parsley and serve with more sauce on the side.

Homemade sauce is great on these subs, but for a shortcut, use 1 cup jarred sauce and skip step 3.

(Source: dash magazine & photo also)