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Meatball Sandwiches

Meatball Sandwiches
These crowd-pleasing sandwiches are great when you're hosting a holiday open house or progressive dinner. Keep the meatballs warm in a slow cooker on your buffet table, and guests can serve themselves as they arrive.
14 ServingsPrep: 30 min. Cook: 20 min.

Ingredients

  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 1/2 cup dry bread crumbs
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1-1/2 pounds ground beef
  • BARBECUE SAUCE:
  • 1 large onion, chopped
  • 2 tablespoons canola oil
  • 2 garlic cloves, minced
  • 3 cups water
  • 1 can (12 ounces) tomato paste
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 14 submarine buns (6 inches each), split
  • 1-3/4 cups shredded part-skim mozzarella cheese

Directions

  • In a large bowl, combine the egg, milk, bread crumbs, onion, salt,
  • garlic powder and pepper. Crumble beef over mixture and mix well.
© Taste of Home 2013

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Meatball Sandwiches (continued)

Directions (continued)

  • Shape into 1-1/2-in. balls. Place on a greased rack in a shallow
  • baking pan. Bake, uncovered, at 350° for 30-35 minutes or until
  • no longer pink. Drain on paper towels.
  • Meanwhile, for sauce, in a Dutch oven, saute onion in oil for 3-4
  • minutes or until tender. Add garlic; cook 1 minute longer. Stir in
  • the water, tomato paste, salt, sugar, oregano, pepper and bay leaf.
  • Bring to a boil. Add the meatballs. Reduce heat; simmer, uncovered,
  • for 10-15 minutes or until heated through.
  • Discard bay leaf. Spoon five meatballs with sauce onto each bun
  • bottom. Sprinkle with cheese. Replace tops. Yield: 14 servings.
Nutrition Facts: 1 sandwich equals 690 calories, 20 g fat (6 g saturated fat), 56 mg cholesterol, 1,519 mg sodium, 96 g carbohydrate, 7 g fiber, 30 g protein.
© Taste of Home 2013