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Italian Meatball Hoagies Recipe

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My sister and I often prepare the meals for out busy family of eight. We like recipes that are easy to prepare yet filling. Served with a salad, these sandwiches are satisfying.

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Italian Meatball Hoagies Recipe

Prep: 40 min. Cook: 20 min.

Yield: 12 Servings

40 20 60

Ingredients

4 eggs
1/2 cup milk
1 cup grated Parmesan cheese
2 garlic cloves, minced
2 tablespoons dried parsley flakes
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1/4 teaspoon pepper
2 pounds ground beef
2 cups crushed saltines (about 60 crackers)
SAUCE:
2 cans (15 ounces each) tomato sauce
1/2 cup grated Parmesan cheese
1-1/2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon salt
12 submarine sandwich buns (about 6 inches), split
Sliced mozzarella cheese, optional

Directions

In a large bowl, combine the first eight ingredients. Crumble beef over mixture and sprinkle with cracker crumbs; mix gently. Shape into 1-in. balls. Place in ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 350° for 20-25 minutes or until meat is no longer pink. Drain on paper towels.
In a large saucepan, combine the tomato sauce, Parmesan cheese, oregano, basil, parsley and salt. Bring to a boil over medium heat; add meatballs. Reduce heat; add meatballs. Reduce heat; cover and simmer for 20 minutes or until heated through. Serve meatballs and sauce on buns. Top with mozzarella cheese if desired. Yield: 12 servings.

Originally published as Italian Meatball Hoagies in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p104

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Reviews for Italian Meatball Hoagies (2)

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Italian Meatball Hoagies

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Reviewed on Apr. 02, 2011 by Jellybean

Very good meatballs! I served them with crusty bread and steamed broccoli instead of making a hoagie. I plan to try them over spaghetti. I highly recommend.

Reviewed on Mar. 23, 2011 by A Coppola

I first found this recipe in the Taste of Home Potluck cookbook, which is a really great book. The fact that hubby and I, make our sauce our own way, is irrelevant. The meatballs are the stars here and they are absolutely fantastic. Simple ingredients, simple process, simply delicious. Far better than any meatballs I have ever eaten out. Also, since they are baked, they are less greasy and messy than stove top versions- Baking also allows you to tend to making pasta and or garlic bread while they are in the oven rather than watch them. When we eat them on rolls, I lightly toast the bread in the broiler and top with provolone or mozzarella before adding the meatballs and sauce. Amazing with ground beef or turkey. Yum!