Recipe Vortex

1 1/2 lbs. Ground Beef (preferably 80/20)

1 teaspoon Salt

1/2 teaspoon Pepper

1/2 teaspoon Garlic Powder

1 large Egg

3/4 cup Panko Bread Crumbs

3/4 cup Freshly Grated Parmesan Cheese (high-quality)

1/4 cup Fresh Italian Parsley (diced)

24-32 ounces Marinara Sauce

2 cups Mozzarella Cheese (or more depending on taste)

4 Sliced French Bread or Sub Rolls

Butter

Start with high-quality ground beef (preferably 80/20 which gives the right amount of fat for a juicy meatball). If you use 85/15, it will be a tad less juicy meatball). Mix ground beef, salt, pepper, garlic powder, panko bread crumbs, fresh parsley, egg, and parmesan cheese in a bowl. I like to use my hands to get it really incorporated together.

Roll the meatball mixture into large balls, depending on the desired size. Heat extra-virgin olive oil in a large skillet over medium-high heat. Once the oil is heated, add the meatballs and cook for 5-7 minutes, turning once to brown both sides.

Meanwhile, make your own homemade marinara sauce or heat jarred marinara sauce in a large pot. Once the meatballs have browned, remove from the oil and place in the pot of simmering marinara sauce. Let cook on low heat for about 20 minutes, or until meatballs are cooked through.

Cut bread in half, making sure not to cut all the way through. Spread butter over both sides of the bread. Put oven on the broil setting. Heat until the butter is completely melted and remove from the oven. Watch carefully as it can easily burn.

Place cooked meatballs and sauce onto the bread and generously cover with mozzarella cheese. Return to the oven and cook until the cheese is melted, about 2 minutes. Top with fresh Italian parsley and serve immediately with extra sauce on the side for dipping. If you want some extra spice, top with some marinated Italian peppers.