"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.
- 2 eggs, lightly 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
- 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
- In a large bowl, combine eggs and milk; add the bread crumbs, 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 cheese if desired. Yield: 6-7 servings.
Originally published as Italian Meatball Subs in Quick Cooking November/December 1998, p17
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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