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Zesty Meatball Sandwiches

Zesty Meatball Sandwiches
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.
10-12 ServingsPrep: 45 min. Bake: 50 min.

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
© Taste of Home 2013

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Zesty Meatball Sandwiches (continued)

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.
Nutrition 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013