@PantsTent @Texzilla58
The sauce and meatballs are homemade, a lot of eyeballing goes into the balls but I’ll do the best I can.
The sauce is basically a dumbed down version of a red sauce that I’d use for pasta or the base for a meat sauce. Half a shallot and 3-4 cloves of garlic on olive oil for a few minutes followed by 3/4 cup of white wine to deglaze until the alcohol is cooked out. Big can of crushed tomatoes, half a small can of tomato sauce, and half a tube of tomato paste get added. Salt, pepper and a lot of dried Italian seasoning. Few splashes of Worcestershire, stir and bring to a boil and then reduce heat to simmer.
Two pounds of meat make about two dozen balls for the size I make them. I go two thirds ground beef, one third ground pork. I combine the meat and pork with 3/4 to one cup of Panko. I add a handful of fresh grated Parmesan, small handful of finely chopped herbs (fresh basil, Italian parsley), some salt, pepper, some Worcestershire, and 2 eggs. I get that mixed and all incorporated by hand and then add 1/4 of milk. Mix some more and keep adding a few splashes of milk until I get the wetness I want in my balls. Then I form by hand and bake at 400 for ten minutes (longer if you have bigger balls).
They are probably 80% cooked at this point, but I pull them and finish in the simmering sauce until they are 155-160 degrees.
Bread is from Noble Bread Co. A solid bakery here in AZ. I boat cut the bread, think 90’s pre pedo subway, then add a provolone cheese hinge. Add the meatballs and sauce and then some shredded mozzarella and dried Italian seasoning goes on top. Finish under the broiler for a couple minutes. Let cool for a few minutes… shit comes out hot.