Meatball Subs with Ricotta Slather | Rachael Ray | Recipe

For the ricotta slather, combine the ingredients in a bowl. 

For the sauce, heat a large skillet with EVOO, 2 turns of the pan, over medium heat.

12-Inch Premium RUST-RESISTANT™ Cast Iron Skillet

12-Inch Premium RUST-RESISTANT™ Cast Iron Skillet

Melt butter into oil, add garlic and stir a minute. Add tomatoes, hand-crushed with juice, stir in passata and add basil, then season with salt and simmer over low heat.   

For the meatballs, moisten the breadcrumbs with milk and soften.   

Line a baking sheet with parchment paper. 

Place meats in bowl and add the bread, wringing out the excess milk. Season with salt and pepper, then add egg, garlic, onion, cheese, parsley, oregano, fennel pollen or seeds and EVOO. Combine meatball mix and roll into about 1 ½-inch balls (think 5 per sub). Bake the meatballs until golden, about 18 to 20 minutes, then add to sauce. 

Slather the inside of rolls with ricotta and fill with meatballs. Garnish subs with basil.