Italian Meatball Hoagies
Taste of Home's Holiday & Celebrations Cookbook
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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.
SERVINGS: 12
CATEGORY: Sandwich
METHOD: Baked
TIME: Prep: 40 min. Cook: 20 min.
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.