Ingredients

• 1 pound ground beef

• 10 ounces ground veal

• 7 ounces ground turkey

• 2 egg yolks

• 1 cup grated Parmesan cheese

• 1 medium carrot, shredded

• 1/2 medium yellow onion, minced

• 8 garlic cloves, minced

• 1/2 cup panko bread crumbs

• 2 tablespoons dried basil

• 1 teaspoon ground fennel seed

• 2 teaspoons chili powder

• 2 teaspoons salt

• 1 teaspoon pepper

• 5 tablespoons dried oregano, divided

• 2 tablespoons canola oil

• 32 ounces prepared marinara sauce

• 24 thin slices fresh mozzarella (optional)

• 4 tablespoons (1/2 stick) unsalted butter, melted

• 2 teaspoons garlic powder

• 6 hoagie rolls
  

Directions

1. Mix the beef, veal, turkey, and egg yolks in a large bowl with your hands until smooth. Add the Parmesan cheese, carrot, onion, and garlic to the meat and mix to incorporate. Finally, add the panko, basil, fennel, chili powder, salt, pepper, and 3 tablespoons of the oregano, and stir until all ingredients have melded together. Roll the meat into 24 equal portions.

2. Heat two large sauté pans or skillets with 1 tablespoon of canola oil each over medium-high heat. Fry the meatballs for about 10 to 15 minutes, turning so they are browned on all sides. Pour the marinara sauce over the browned patties. Reduce the heat to medium-low, Cover, and simmer for 20 minutes, until mealballs are cooked through. Turn off the heat.

3. If using mozzarella, top each meaiball with a piece of fresh mozzarella, and cover again for another two minutes to let the cheese melt.

4. Conbine the melted buter, garlic powder, and remaining 2 tablespoons of oregano in. small bowl, then brush on the insides of the rolls and toast under a broiler until golden brown. Spoon a few of the meatballs into each roll and serve.