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Italian Meatball Subs

 Italian Meatball Subs
"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.
6-7 ServingsPrep: 25 min. Cook: 4 hours

Ingredients

  • 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
  • SAUCE:
  • 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

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Italian Meatball Subs (continued)

Directions

  • 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.
Nutritional Facts: 1 serving (1 each) equals 482 calories, 21 g fat (8 g saturated fat), 131 mg cholesterol, 1,545 mg sodium, 40 g carbohydrate, 4 g fiber, 27 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.