Full disclosure. I am not of Italian heritage. I do love Italian cuisine and try to do it justice when I cook it. I add this disclosure because I've come across a number of fine Italian folks that are, how can I say this delicately, 'passionate' about their dishes and aren't afraid to share where you went wrong... 
That said, I had a hankering for a good Italian meatball sub (or hoagie whatever you want to call it). I stumbled across a recipe claiming to be Rao's Meatball with Marinara sauce so I figured I'd give it a try. I have never had Rao's anything so I can't make any claims to how close it is, but I do know that it tickles me just right when it comes to a meatball sub.
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Rao's Meatballs With Marinara Sauce
Ingredients
Yield:4 to 6 servings
For the Sauce
○ 1⁄4cup extra-virgin olive oil
○ 2 ounces salt pork, thinly sliced (I found
BGKYSmoker
's recipe for this yesterday and made up a small batch of sliced salt pork)
○ 3 tablespoons minced onion
○ 2 garlic cloves, minced
○ 2 28-ounce cans imported Italian crushed tomatoes
○ 6 leaves fresh basil, torn into small pieces
○ Pinch of dried oregano
○ Salt and ground black pepper
For the Meatballs
○ 1 pound ground lean beef
○ 1⁄2pound ground veal
○ 1⁄2pound ground pork
○ 2 large eggs
○ 1 cup freshly grated Pecorino Romano cheese
○ 11⁄2tablespoons finely chopped flat-leaf parsley
○ 1 small garlic clove, minced
○ Salt and ground black pepper
○ 2 cups fine dry bread crumbs
○ 1 cup extra-virgin olive oil
○ 1 clove garlic, lightly smashed
Preparation
Step 1
Make the sauce: Heat the oil in a large saucepan over medium-low heat, then add the
salt pork. Sauté until fat has rendered, about 5 minutes. Remove and discard salt pork.
Add onion and sauté until translucent, about 3 minutes. Add garlic and sauté just until
softened. Add tomatoes with their juice and bring to a boil. Reduce heat to low and
simmer until sauce is slightly thickened, about 45 minutes. Add the basil, oregano and
salt and pepper to taste. Cook for 1 minute more.
Step 2
Make the meatballs: In a mixing bowl, combine the beef, veal and pork. Add the eggs,
cheese, parsley and minced garlic, then salt and pepper as desired. Add the bread crumbs and mix well. Slowly add up to 2 cups water, 1⁄2 cup at a time, until the mixture is moist; all the water may not be needed. Shape into 11⁄2 -inch meatballs.
Step 3:
Heat the oil in a large sauté pan over medium heat. Add the smashed garlic and sauté
until lightly browned, 1 to 2 minutes, then discard the garlic. Working in batches and
taking care not to crowd the pan, add meatballs and fry until undersides are brown and
slightly crisp, 5 to 6 minutes. Turn and brown the other sides, about 5 minutes more.
Transfer cooked meatballs to paper towels to drain, then add to the marinara sauce. Mix
gently and serve.
------------------------------------------
Browning a few batches of meatballs in my 12" CI
After browning the meatballs put them into the marinara to finish cooking through.
Rather than serving over pasta, I put these into a hoagie roll, added marinara and some fresh mozza. Son only wanted half a sub.
Into the oven under the broil setting for a tad to melt the mozza.
Top a with a bit of Italian flat leaf parsley and plate up. I like these served with a side of peperoncini to much on.
That said, I had a hankering for a good Italian meatball sub (or hoagie whatever you want to call it). I stumbled across a recipe claiming to be Rao's Meatball with Marinara sauce so I figured I'd give it a try. I have never had Rao's anything so I can't make any claims to how close it is, but I do know that it tickles me just right when it comes to a meatball sub.
------------------------------------------
Rao's Meatballs With Marinara Sauce
Ingredients
Yield:4 to 6 servings
For the Sauce
○ 1⁄4cup extra-virgin olive oil
○ 2 ounces salt pork, thinly sliced (I found
BGKYSmoker
's recipe for this yesterday and made up a small batch of sliced salt pork)○ 3 tablespoons minced onion
○ 2 garlic cloves, minced
○ 2 28-ounce cans imported Italian crushed tomatoes
○ 6 leaves fresh basil, torn into small pieces
○ Pinch of dried oregano
○ Salt and ground black pepper
For the Meatballs
○ 1 pound ground lean beef
○ 1⁄2pound ground veal
○ 1⁄2pound ground pork
○ 2 large eggs
○ 1 cup freshly grated Pecorino Romano cheese
○ 11⁄2tablespoons finely chopped flat-leaf parsley
○ 1 small garlic clove, minced
○ Salt and ground black pepper
○ 2 cups fine dry bread crumbs
○ 1 cup extra-virgin olive oil
○ 1 clove garlic, lightly smashed
Preparation
Step 1
Make the sauce: Heat the oil in a large saucepan over medium-low heat, then add the
salt pork. Sauté until fat has rendered, about 5 minutes. Remove and discard salt pork.
Add onion and sauté until translucent, about 3 minutes. Add garlic and sauté just until
softened. Add tomatoes with their juice and bring to a boil. Reduce heat to low and
simmer until sauce is slightly thickened, about 45 minutes. Add the basil, oregano and
salt and pepper to taste. Cook for 1 minute more.
Step 2
Make the meatballs: In a mixing bowl, combine the beef, veal and pork. Add the eggs,
cheese, parsley and minced garlic, then salt and pepper as desired. Add the bread crumbs and mix well. Slowly add up to 2 cups water, 1⁄2 cup at a time, until the mixture is moist; all the water may not be needed. Shape into 11⁄2 -inch meatballs.
Step 3:
Heat the oil in a large sauté pan over medium heat. Add the smashed garlic and sauté
until lightly browned, 1 to 2 minutes, then discard the garlic. Working in batches and
taking care not to crowd the pan, add meatballs and fry until undersides are brown and
slightly crisp, 5 to 6 minutes. Turn and brown the other sides, about 5 minutes more.
Transfer cooked meatballs to paper towels to drain, then add to the marinara sauce. Mix
gently and serve.
------------------------------------------
Browning a few batches of meatballs in my 12" CI
After browning the meatballs put them into the marinara to finish cooking through.
Rather than serving over pasta, I put these into a hoagie roll, added marinara and some fresh mozza. Son only wanted half a sub.
Into the oven under the broil setting for a tad to melt the mozza.
Top a with a bit of Italian flat leaf parsley and plate up. I like these served with a side of peperoncini to much on.
. My Dad will tell me I'm stirring the sauce in the wrong direction. 
lol. Like that narrows it down lol 
