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Meatball Hoagies

 Meatball Hoagies
Whenever I make these hearty meatball sandwiches, they disappear quickly.—Cynthia Barnard, Augusta, Maine
8-10 ServingsPrep: 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 turkey or beef
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    With Johnsonville Italian Sausage.

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  • 8 to 10 hot dog or sandwich buns, split

2 of 2

Meatball Hoagies (continued)

Ingredients (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 425 calories, 18 g fat (6 g saturated fat), 104 mg cholesterol, 1,621 mg sodium, 39 g carbohydrate, 5 g fiber, 27 g protein.