Meatball Subs

Directions

1. 1
   Make the sauce: Heat the olive oil in a medium saucepan over medium heat.
2. 2
   Add the onion, celery, carrot and a pinch of salt and cook, stirring occasionally, until soft, about 8 minutes.
3. 3
   Stir in the tomatoes and their juices, the bay leaf, basil and 1/2 cup water.
4. 4
   Bring to a simmer and cook, stirring occasionally, until the sauce thickens, 30 to 40 minutes.
5. 5
   Season with salt.
6. 6
   Meanwhile, make the meatballs: Put the potato in a small saucepan with cold water to cover; add 2 teaspoons salt and bring to a boil.
7. 7
   Cook until the potato is tender, about 10 minutes.
8. 8
   Cool slightly, then coarsely grate the potato with a box grater.
9. 9
   Mix the ground veal, parmesan, milk, garlic, thyme, 1 tablespoon olive oil, 1/4 teaspoon pepper and 1 teaspoon salt with your hands until just combined.
10. 10
    Gently form the mixture into 1-inch meatballs.
11. 11
    Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium-high heat.
12. 12
    Add the meatballs and cook, turning occasionally, until browned and just cooked through, about 8 minutes.
13. 13
    Transfer to the sauce and simmer 5 minutes.
14. 14
    Fill the baguette pieces with the meatballs and top with more sauce.
15. 15
    Sprinkle with parmesan.
16. 16
    Photograph by Joseph DeLeo