Ingredients

• 3/4 pound ground pork
• 3/4 pound Italian pork sausage, casings removed
• 1 teaspoon red pepper flakes
• 6 garlic cloves, chopped, divided
• 1/2 cup panko bread crumbs
• 1/2 cup grated Parmesan
• 2 large eggs
• 1/4 cup chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper
• 4 tablespoons olive oil, divided
• 1 onion, chopped
• 1 (20-ounce) can tomato puree
• 1 (14-ounce) can diced tomatoes
• Soft rolls, split horizontally
• Fresh basil leaves
• Shaved pecorino

Instructions

1. Watch how to make this recipe.
2. Combine the ground pork and pork sausage, red pepper flakes, 2 cloves of the chopped garlic, panko, grated cheese, eggs, parsley, kosher salt and black pepper, to taste, in large bowl. Form into 2-inch-meatballs and set aside on a platter.
3. Heat 2 tablespoons of the olive oil in large skillet over medium-high heat. Add the meatballs and cook until brown on all sides. Transfer to plate.
4. Meanwhile, start the sauce. Add the 2 tablespoons of the remaining olive oil to a medium saucepan over medium heat. Add the onion, and the remaining garlic. Saute until the onion begins to brown, about 4 to 5 minutes. Season the onions with salt and pepper, to taste. Add the tomato puree and the tomatoes and bring to a boil. Reduce the heat, stir in the meatballs and simmer the sauce, stirring occasionally, for 45 minutes.
5. To serve, put a meat ball on the bottom of each roll and drizzle lightly with some sauce. Top with a basil leaf and some shaved pecorino. Cover with the roll tops and transfer to a platter. Serve warm.