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Meatball Hoagies

Whenever I make these hearty meatball sandwiches, they disappear quickly.—Cynthia Barnard, Augusta, Maine

8-10 ServingsPrep: 45 min. Cook: 1 hour

Ingredients

6 celery ribs, chopped
2 small green peppers, chopped
1 large onion, chopped
2 garlic cloves, minced
2-1/4 tablespoons olive oil
1 can (28 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
1/3 cup tomato paste
1 cup water
2 teaspoons minced fresh parsley
4 teaspoons salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
MEATBALLS:
2 eggs
1 cup dry bread crumbs
1/2 cup milk
2 tablespoons dried minced onion
2 tablespoons dried parsley flakes
1/2 teaspoon garlic salt
1/2 teaspoon pepper
2 pounds ground beef
8 to 10 hot dog or sandwich buns, split
Grated Parmesan cheese, optional

2 of 2

Meatball Hoagies (continued)

Directions

In a large saucepan or Dutch oven, saute celery, green peppers, onion
and garlic in oil until tender, about 4-5 minutes. Add the next
eight ingredients; bring to a boil. Reduce heat; simmer, uncovered,
for 1-2 hours.
For meatballs, beat eggs in a large bowl. Add the next six
ingredients. Crumble beef over mixture and mix well. Shape into
1-in. balls. Place meatballs on a greased rack in a shallow baking
pan. Bake, uncovered, at 450° for 12-15 minutes or until no
longer pink. Drain on paper towels. Add to sauce; heat through.
Serve on buns; top with Parmesan cheese if desired. Yield: 8-10
servings.

Nutrition Facts: 1 serving (1 each) equals 425 calories, 18 g fat (6 g saturated fat), 104 mg cholesterol, 1,621 mg sodium, 39 g carbohydrate, 5 g fiber, 27 g protein.