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Zesty Meatball Sandwiches Recipe

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A close family friend always had a pot of these saucy meatballs simmering on the stove when I was growing up. Now my own kids—triplet sons!—like them as much as I do.

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Zesty Meatball Sandwiches Recipe

Prep: 45 min. Bake: 50 min.

Yield: 10-12 Servings

45 50 95

Ingredients

SAUCE:
1-1/2 cups chopped onion
2 garlic cloves, minced
2 tablespoons olive oil
2 cans (28 ounces each) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 cup water
2 bay leaves
1 tablespoon dried oregano
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper
MEATBALLS:
8 slices white bread, crusts removed and cubed
1/3 cup water
4 eggs, lightly beaten
2 pounds ground beef
1 cup grated Parmesan cheese
1/4 cup minced fresh parsley
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon salt
Dash pepper
10 to 12 Italian rolls, split

Directions

In a large saucepan or Dutch oven, saute onion and garlic in oil until tender. Add the remaining sauce ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Remove bay leaves; set sauce aside.
In a large bowl, toss bread cubes with water. Add eggs, beef, Parmesan, parsley, garlic, oregano, salt and pepper; mix well. Shape into 1-1/2-in. balls. Place on an ungreased shallow baking pan.
Bake, uncovered, at 350° for 20-25 minutes; drain. Add to sauce. Simmer, uncovered, for 30 minutes. Serve on rolls. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 each) equals 430 calories, 16 g fat (6 g saturated fat), 126 mg cholesterol, 944 mg sodium, 42 g carbohydrate, 4 g fiber, 27 g protein.

Originally published as Zesty Meatball Sandwiches in Home-Style Soups, Salad and Sandwiches Cookbook , p80

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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