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Italian Meatball Hoagies

Italian Meatball Hoagies
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.
12 ServingsPrep: 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
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  • 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
© Taste of Home 2013

2 of 2

Italian Meatball Hoagies (continued)

Directions (continued)

  • 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.
© Taste of Home 2013