*ingredients:
+4 servings
°½ pound of ground beef (225 g)
°Half a kilo of Italian sausage (225 g)
°1 teaspoon salt
°1 teaspoon garlic powder
°1 teaspoon pepper
°2 tablespoons dried basil
°1 cup grated Parmesan cheese (110 g), half for meatballs, and half for boat cover
°1 egg
°¼ cup rusk (55 g)
°1/4 cup water (120 ml)
°3 cups (770 g) marinara sauce
°1 loaf of Italian bread
°3 cups (300 g) shredded mozzarella cheese, shredded
* Preparation
In a large bowl, combine beef, sausage, salt, garlic powder, pepper, basil, half of the Parmesan cheese, eggs, breadcrumbs, and water. Works well for crushing the mixture with your hands.
Shape meatballs into balls approximately larger than a golf ball or of desired size.
Cover a large skillet with olive oil and heat over medium-high heat.
Fry the meatballs on all sides.
Set the meatballs aside and remove the excess grease.
Return the meatballs to the hot skillet, add the marinara sauce, and simmer for 15 minutes or until the meatballs are cooked through.
Cut a long rectangle through the top of the loaf of bread and loosen the loaf partially.
Lay in the bottom of the loaf half of the mozzarella cheese, the cooked meatballs, the sauce, then the rest of the mozzarella and Parmesan cheese on top.
Bake for 25 minutes at 350°F (180°C).
Enjoy!
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