- For the garlic bread:
- 1 (21.5 ounce) sourdough batard, cut into 4 equal pieces
- 1/4 cup extra-virgin olive oil
- 2 tablespoons salted butter
- 2 large garlic cloves, halved
- Freshly ground black pepper
- 4 tablespoons grated Parmesan cheese
- 8 ounces spaghetti
- 1 25-ounce jar tomato sauce, divided
- 1 pound ground beef (80/20)
- 1/2 yellow onion, grated
- 2 large cloves garlic, grated
- 1 large egg
- 1/3 cup plain breadcrumbs
- 1/4 cup grated Parmesan
- 1/4 teaspoon ground fennel
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 12 ounces sliced provolone
- 1/4 cup small basil leaves
- To toast the bread: Preheat the oven to 400 degrees. Slice each piece in half. Drizzle each half with olive oil and spread with butter. Toast for 8 to 10 minutes until golden brown. Remove from the oven and while still hot, rub the cut side of the garlic over each top and bottom half of bread. Sprinkle each half with 1/2 tablespoon of Parmesan cheese. Season with black pepper. Set aside.
- To make the spaghetti: Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook for 8 to 10 minutes until al dente. Drain in a colander and return the pasta to the pot. Pour 2 cups of tomato sauce over the spaghetti and toss to combine. Reserve the remaining sauce. Cover to keep warm.
- In a large mixing bowl, combine the beef, onion, garlic, egg, breadcrumbs, Parmesan and fennel. Form into 12 meatballs. Heat the olive oil in a large stainless steel or cast-iron skillet over medium-high heat. Add the meatballs and cook for 3 to 4 minutes per side until browned all around, about 10 minutes total. (If the meatballs begin to burn, reduce the heat to medium to finish cooking.) Remove from the pan. Cover to keep warm while you assemble the sandwich.
- Twirl 3 small scoops of spaghetti onto the bottom half of toasted bread. Top each mound with a meatball. Top each meatball with a spoonful of tomato sauce. Cover with 3 slices of provolone cheese and basil. Drizzle with olive oil.
- Bake in the oven for 3 to 5 minutes until the cheese is melted. Remove from the oven. Garnish with basil leaves. Fold the top half over to cover. Insert toothpicks if necessary to keep the sandwiches intact. Enjoy.