Bavarian Meatball Sub Sandwich Method:

  1. Combine meatballs and sauce onto sub rolls.
  2. Top with bavarian kraut, shredded cheese, and horseradish mayo.
  3. Toast in oven until bread is toasted and cheese begins to melt.

Marinara Method:

  1. Cook the garlic and onion in the olive oil in a saucepot over a medium-low flame, about 5 minutes or until garlic is tender and onions translucent, not brown.
  2. Add remaining tomato products, peppers, sugar, and chicken stock. Stir and bring to a simmer. Add fresh herbs and season to taste with paprika, red pepper flakes, salt, and pepper and cover. Simmer sauce for 20-25 minutes.

Meatballs Method:

  1. Place the chicken stock, onion, garlic and herbs in a blender of food processor and puree. 

In a large bowl, combine the pureed stock mix, meat, breadcrumbs, eggs, Parmigiano-Reggiano, red pepper flakes, parsley and salt.
  2. Put a little olive oil on your hands and form mixture into balls a little larger than golf balls. 
Cover the bottom of a large sauté pan with extra virgin olive oil and heat over medium-high flame. Add the meatballs to the pan, working in batches if necessary and sauté until golden brown.
  3. While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce. Simmer for 15 minutes.