Meatball Hoagies Recipe
Meatball Hoagies Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Whenever I make these hearty meatball sandwiches, they disappear quickly.—Cynthia Barnard, Augusta, Maine
MAKES:
8-10 servings
TOTAL TIME:
Prep: 45 min. Cook: 1 hour
MAKES:
8-10 servings
TOTAL TIME:
Prep: 45 min. Cook: 1 hour

Ingredients

  • 6 celery ribs, chopped
  • 2 small green peppers, chopped
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2-1/4 tablespoons olive oil
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1/3 cup tomato paste
  • 1 cup water
  • 2 teaspoons minced fresh parsley
  • 4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • MEATBALLS:
  • 2 eggs
  • 1 cup dry bread crumbs
  • 1/2 cup milk
  • 2 tablespoons dried minced onion
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 2 pounds ground beef
  • 8 to 10 hot dog or sandwich buns, split
  • Grated Parmesan cheese, optional

Directions

In a large saucepan or Dutch oven, saute celery, green peppers, onion and garlic in oil until tender, about 4-5 minutes. Add the next eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1-2 hours.
For meatballs, beat eggs in a large bowl. Add the next six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450° for 12-15 minutes or until no longer pink. Drain on paper towels. Add to sauce; heat through. Serve on buns; top with Parmesan cheese if desired. Yield: 8-10 servings.
Originally published as Meatball Hoagies in Country Extra January 1999, p49

Nutritional Facts

1 each: 425 calories, 18g fat (6g saturated fat), 104mg cholesterol, 1621mg sodium, 39g carbohydrate (7g sugars, 5g fiber), 27g protein.

  • 6 celery ribs, chopped
  • 2 small green peppers, chopped
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2-1/4 tablespoons olive oil
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1/3 cup tomato paste
  • 1 cup water
  • 2 teaspoons minced fresh parsley
  • 4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • MEATBALLS:
  • 2 eggs
  • 1 cup dry bread crumbs
  • 1/2 cup milk
  • 2 tablespoons dried minced onion
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 2 pounds ground beef
  • 8 to 10 hot dog or sandwich buns, split
  • Grated Parmesan cheese, optional
  1. In a large saucepan or Dutch oven, saute celery, green peppers, onion and garlic in oil until tender, about 4-5 minutes. Add the next eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1-2 hours.
  2. For meatballs, beat eggs in a large bowl. Add the next six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450° for 12-15 minutes or until no longer pink. Drain on paper towels. Add to sauce; heat through. Serve on buns; top with Parmesan cheese if desired. Yield: 8-10 servings.
Originally published as Meatball Hoagies in Country Extra January 1999, p49

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