Chicago Pizza Meat Ball Sandwich

Chicago Pizza Meat Ball Sandwich

4 (6-inch) hoagy rolls, split and toasted inside
16 two-inch cooked meat balls (recipe below)
1 1/3 cups Chicago pizza sauce (recipe below)
4 tablespoons grated Parmesan cheese
1 1/3 cups shredded mozzarella cheese

Place 4 meatballs on hoagy roll. Cover meat balls with
1/3 cup of pizza sauce. Top with 1/3 cup of mozzarella cheese
and then sprinkle with 1 tablespoon of Parmesan cheese.
Melt cheese under broiler. Repeat 3 more times. Serve warm.

Makes 4 Chicago Pizza meat ball sandwiches.

MEATBALLS (makes about 16 two-inch meatballs)

Meat Ball Dry Ingredients

1/3 cup Italian bread crumbs
4 Tbs Parmesan cheese
3 Tbs dried onion flakes
1 1/2 Tbs dried parsley
3/4 tsp dried mustard powder
3/4 tsp granulated garlic powder
3/4 tsp onion powder
3/4 tsp seasoning salt
1/8 tsp ground black pepper

Meat Ball Wet Ingredients

1 egg
1 1/2 Tbs crushed garlic
3 Tbs olive oil
1 1/2-lbs lean ground beef or lean ground turkey

Preheat oven to 350-F.

Mix dry ingredients in bowl and reserve until needed.
Mix wet ingredients in another bowl. Add meat and mix well.
Stir in dry ingredients and knead until well mixed.

Form into 16 two-inch meatballs. Place on baking sheet, evenly spaced, not touching.

Bake in oven at 350-F for 50 to 60 minutes or until center temperature
of meatballs reach at least 165 degrees F.

CHICAGO PIZZA SAUCE (makes about 1 1/3 cups)

1 Tablespoon Olive Oil
1/2 Tablespoon Garlic, minced
1/2 Tablespoon Dried Basil, crushed
1/2 Tablespoon Dried Oregano, crushed
1/8 teaspoon Anise Seeds or Fennel Seeds
1/4 teaspoon Table Salt, (or to taste)
1/16 teaspoon Black Pepper, freshly ground
1/16 teaspoon Red Pepper Flakes, (or to taste)
1 (14 oz) can Italian-style diced tomatoes
1/4 teaspoon Balsamic Vinegar
1/2 teaspoon White Granulated Sugar

In a saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, black pepper and red pepper flakes, and cook, stirring, for 30 seconds. Add the tomatoes, balsamic vinegar and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened and clear liquid is absorbed or evaporated, 20 to 30 minutes. Remove from the heat and let cool slightly before using.