Nut Free Romesco Style Meatballs Subs

For The Meatballs

1. In a saucepan over medium heat, add olive oil and heat until it shimmers.

2. Add onions and garlic, sauteeing until translucent. Set aside to cool.

3. In a large mixing bowl, stir breadcrumbs and milk together until saturated.

4. Add the pork and beef, mixing together until thoroughly combined.

5. Add the rest of the ingredients to the mixture, mixing thoroughly with your hands until it comes together.

6. Form into 1 1/2 inch balls and set onto a baking pan.

7. Place baking pan in the freezer or refrigerator for up to an hour for the meatballs to setup.

For the Sauce

1. In a blender, add the whole jar of roasted red peppers, tomato paste, garlic cloves, black pepper, basil and parmesan then puree until smooth.

2. Add the sauce to a sided baking pan, rinsing the blender with some water.

3. Add a few glugs of olive oil to the pan and set aside.

The Meatballs - Part 2

1. Remove the meatballs from the chill chest.

2. In a large pan, heat your vegetable oil and fry the meatballs, turning on each side until they are golden brown.

3. Add the meatballs to the sauce as they are finished browning.

4. Once all meatballs are browned and in the pan with the sauce, place the pan in the oven and cook for 20 minutes.

For the Vinaigrette

1. Combine all ingredients EXCEPT the oil into a bowl and whisk together.

2. Using a whisk, slowly drizzle the olive oil into the bowl to emulsify and set aside.

Forming the Sandwich

1. Once the meatballs are out of the oven, take a whisk and stir the sauce until it comes together. There’s A LOT of flavor from those meatballs you want worked into that sauce.

2. Split the roll down the middle with a knife. Sometimes I use the old school Subway method of making a V cut and pulling the bread out to form a valley.

3. Add a generous amount of the romesco style sauce to the bun.

4. Nestle in three meatballs on top of the romesco. If you have to cut one to make it fit I guess you’ll have a chef’s snack!

5. Apply a generous coating of the vinaigrette to the meatballs and a few dollops of the romesco sauce.

6. Place sliced provolone cheese on top of the sandwich and place the sandwich under the broiler until bubbling and golden.

7. Serve immediately. Also really good the next day cold.