Baguette Rolls
Place the flour and salt in the bowl of a stand mixer fitted with a dough hook.
Combine the water, yeast and sugar in a small bowl and allow to stand 5 minutes.
Turn the mixing speed on to low and gradually pour in the yeast mixture.
Turn the speed up to med/hi and mix 5-6 minutes.
Turn the dough into a lightly oiled bowl and cover with plastic.
Allow to rise 1 hour or until doubled in size.
Turn the dough onto a well floured work surface and cut into 6 equal portions.
Roll the dough pieces with well floured hands into 8 inch rolls.
Dust a baking sheet with the corn meal and place the rolls on top, leaving space in between.
Cover with plastic and allow to rise 1 hour or until doubled in size.
Preheat oven to 475 degrees F. and place a cast iron skillet on the lowest rack.
Once the oven comes to temp, wait 30 minutes for the skillet to get hot.
Pour the cup of cold water into the skillet.
Place the rolls on the highest rack in the oven and bake 30 minutes.
Meat balls
Preheat oven to 450 degrees F.
Place the 4 C spaghetti sauce or marinara in a large pot over med/low heat and cover with lid.
Place a medium skillet on med/hi heat.
Saute the onion until translucent.
Set aside to cool.
Place the ground chuck on a baking sheet, lined with parchment paper and spread out.
Place the ground pork on top, distributing over the beef evenly.
Sprinkle the rest of the ingredients, including the cooled onion (except the salt) over the ground meat.
Lightly mix everything by hand and make form the meatballs.
Place the meatballs on a baking tray, fitted with a wire rack.
Season the outside of the meatballs with salt to taste.
Bake the meatballs in the oven for 6-8 minutes.
Turn the meatballs over and bake another 6-8 minutes.
Remove from oven and place the meatballs in hot spaghetti sauce or marinara.
Cover with lid and finish cooking the meatballs until done in the center. (about 15 to 20 minutes)
Assemble hoagies and top with parmesan, romano or mozzarella cheese.