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Italian Meatball Subs Recipe

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"This is one of those recipes you always come back to," says Jean Glacken from Elkton, Maryland. A flavorful tomato sauce and mildly spiced meatballs make a hearty sandwich filling, or they can be served over pasta. "I broil the meatballs first to quickly brown them," Jean notes.

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6-7 Servings
Prep: 25 min. Cook: 4 hours

Ingredients

2 eggs, beaten
1/4 cup milk
1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
1/2 pound bulk Italian sausage
SAUCE:
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup dry red wine or beef broth
1/3 cup water
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon pepper
6 to 7 Italian rolls, split
Shredded Parmesan cheese, optional

Directions

In a large bowl, combine eggs and milk; add the bread crumbs, Parmesan cheese, salt, pepper and garlic powder. Add beef and sausage; mix well. Shape into 1-in. balls. Broil 4 in. from the heat for 4 minutes; turn and broil 3 minutes longer.
Transfer to a 5-qt. slow cooker. Combine the tomato sauce and paste, onion, green pepper, wine or broth, water and seasonings; pour over meatballs. Cover and cook on low for 4-5 hours. Serve on rolls. Sprinkle with shredded Parmesan cheese if desired. Yield: 6-7 servings.

Nutrition Facts: 1 serving (1 each) equals 482 calories, 21 g fat (8 g saturated fat), 131 mg cholesterol, 1,545 mg sodium, 40 g carbohydrate, 4 g fiber, 27 g protein.

Italian Meatball Subs published in Quick Cooking November/December 1998, p17

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