Joe’s Spuckies Meatball Spuckie

Craving one of Joe's famous meatball spuckies? Our scientists have replicated and, dare I say, improved upon his iconic recipe so that you can enjoy the classic South Boston treat whenever you want! If you can't find veal, replace it with more beef or turkey. S.P.E.C.I.A.L: +2 Endurance for 3 hours

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix the beef, veal, turkey, and egg yolks in a large bowl with your hands until smooth. Add the Parmesan cheese, carrot, onion, and garlic to the meat and mix to incorporate. Finally, add the panko, basil, fennel, chili powder, salt, pepper, and 3 tablespoons of the oregano, and stir until all ingredients have melded together. Roll the meat into 24 equal portions.

Step 2

Heat two large sauté pans of skillets with 1 tablespoon of canola oil each over a medium high heat for for about 10 to 15 minutes, turning so they all browned on all sides. Pour the marinara sauce over the browned patties. Reduce the heat to medium-low, cover, and simmer for 20 minutes, until meatballs are cooked through. Turn off the heat.

Step 3

If using mozzarella, top each meatball with a piece of fresh mozzarella, and cover again for another two minutes to let the cheese melt.

Step 4

Combine the melted butter, garlic powder, and remaining 2 tablespoons of oregano in a small bowl, then brush on the insides of the rolls and toast under a broiler until golden brown. Spoon a few of the meatballs into each roll and serve.