Truff Meatball Hoagie with Southern Buttermilk Slaw
 
 
Serves: 2 Hoagies
Ingredients
FOR THE MEATBALLS:
  • 1 pound Ground Beef
  • ½ pound Ground Pork
  • ¼ cup Truff Sauce
  • ½ cup Panko Breadcrumbs
  • ¼ small White Onion, finely chopped
  • 1 Egg
  • ¼ cup freshly grated Parmigiano Reggiano
  • ¼ cup finely chopped Fresh Parsley
  • 1 tsp. Garlic Poweder
  • 1 tsp. Fresh Cracked Black pepper
FOR THE BUTTERMILK SLAW:
  • ¼ cup Buttermilk
  • ¼ cup Mayonnaise
  • 1 tbsp. Granulated Sugar
  • ½ tsp. Celery Salt
  • Dash Freshly Ground Black Pepper
  • 8 ounces Shredded Coleslaw Mix
  • ¼ cup finely chopped Fresh Parsley
FOR THE HOAGIES:
  • 2 Hoagie Rolls, toasted
  • Truff Sauce, for garnish
  • Chopped Chives, for garnish
Instructions
  1. Preheat oven to 400F.
  2. Mix all meatball ingredients in a large bowl. Use your hands to gentled toss until combined.
  3. Shape mixture into 24 meatballs.
  4. Bake 20 minutes, making sure to flip halfway through.
  5. While the meatballs are baking, mix the buttermilk, mayonnaise, granulated sugar, celery salt and black pepper in a small bowl. Pour wet ingredients over the shredded coleslaw and parsley in a large mixing bowl. Toss until evenly coated. Set in the refrigerator until the meatballs are done cooking.
  6. To assemble the hoagies: Place six meatballs on a toasted hoagie bun. Top with slaw, fresh chopped chives, and a drizzle of Truff Sauce.
Recipe by Slice of Jess at https://sliceofjess.com/truff-meatball-hoagie-with-southern-buttermilk-slaw/