Recipe(tried): Chicago Pizza Meat Ball Sandwiches and Chicago Pizza Sauce

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 Italian meat ball sandwiches.

MEATBALLS
(makes about 16 two-inch meatballs)

Meat Ball Dry Ingredients:
1/3 cup Italian bread crumbs
4 tablespoons Parmesan cheese
3 tablespoons dried onion flakes
1 1/2 tablespoons dried parsley
3/4 teaspoon dried mustard powder
3/4 teaspoon granulated garlic powder
3/4 teaspoon onion powder
3/4 teaspoon seasoning salt
1/8 teaspoon ground black pepper
Meat Ball Wet Ingredients:
1 egg
1 1/2 tablespoons crushed garlic
3 tablespoons olive oil
1 1/2 lbs lean ground beef or lean ground turkey

Preheat oven to 350 degrees 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 degrees 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.