Italian Meatball Hoagies Recipe

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 part-skim 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 on greased racks in shallow 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; 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.

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