Chickpea-Tomato Meatball Hoagies

Hoagie, grinder, submarine, or hero -- whatever you choose to call those long, usually drippy, and always delicious meals in a bun, this recipe is one you can make your own.  Chickpeas are combined with ground meat, basil, and Parmigiano-Reggiano to make tender meatballs, which are just as good served atop pasta, too.  

• Two 28-ounce cans Muir Glen Diced Tomatoes

• 1/4 cup plus 2 tablespoons extra-virgin olive oil

• 6 cloves garlic, roughly chopped, divided 

• 2 teaspoons sugar

• 2 teaspoons salt, divided

• 2-3 sprigs rosemary

• 1 bay leaf

• One 15-ounce can chickpeas, drained and rinsed, divided

• 1/4 cup basil leaves, plus extra for garnish

• 2 tablespoons grated Parmigiano-Reggiano cheese, plus more for garnish

• 1/4 teaspoon red pepper flakes

• 1 pound ground beef

• 1/2 pound ground pork

• 2 tablespoons vegetable oil

• 4 hero rolls

1. Combine the tomatoes, 1/4 cup olive oil, 4 cloves of the garlic, sugar, 1 teaspoon salt, rosemary, bay leaf, and 1/4 cup of the chickpeas in a very large skillet, and bring to a simmer. Simmer, stirring occasionally, until the sauce thickens, about 20 minutes. Set aside. 

2. While the sauce is cooking, place the remaining chickpeas in the bowl of a food processor along with the remaining 2 tablespoons olive oil, 2 cloves garlic, and 1 teaspoon salt, basil leaves, the Parmigiano-Reggiano cheese, and red pepper flakes. Pulse until mixture clumps together like wet sand. 

3. In a large mixing bowl, combine the beef and pork with your hands, then add the chickpea mixture, and form into meatballs (about 2 dozen). Heat the vegetable oil in a large, heavy skillet over medium-high heat, then brown the meatballs in two batches, about 7 minutes per batch. As they finish browning, move meatballs to skillet containing tomato sauce and simmer gently, about 10 minutes, until cooked through. Season with salt and pepper to taste.

4. Serve meatballs and sauce on toasted buttered sandwich rolls, garnished with additional cheese.