Meatball Subs | RICARDO

Ingredients

• 3 garlic cloves, finely chopped
• 1/4 cup (10 g) basil leaves, torn
• 1/4 tsp red pepper flakes
• 2 tbsp (30 ml) olive oil
• 1 can (28 oz/796 ml) whole tomatoes
• 4 submarine buns, each 9 inches (23 cm) long
• 1/4 cup (60 ml) milk
• 1/4 cup (20 g) fresh Parmesan cheese, finely grated
• 1/4 cup (10 g) flat-leaf parsley, finely chopped
• 2 garlic cloves, finely grated
• 1/2 tsp ground fennel seeds
• 1 lb (450 g) lean ground pork
• 2 tbsp fresh Parmesan cheese, finely grated
• 2 tsp (10 ml) red wine vinegar
• 1/2 tsp dried oregano
• 2 cups (50 g) arugula
• 1 small radicchio, cored, leaves torn
• 12 slices provolone cheese
• Spicy banana pepper rings, to taste