Publisher Photo
Publisher Photo
These crowd-pleasing sandwiches are great when you're hosting a holiday open house or progressive dinner. Keep the meatballs warm in a slow cooker on your buffet table, and guests can serve themselves as they arrive.
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min.
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. Cook: 20 min.

Ingredients

  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 1/2 cup dry bread crumbs
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1-1/2 pounds ground beef
  • BARBECUE SAUCE:
  • 1 large onion, chopped
  • 2 tablespoons canola oil
  • 2 garlic cloves, minced
  • 3 cups water
  • 1 can (12 ounces) tomato paste
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 14 submarine buns (6 inches each), split
  • 1-3/4 cups shredded part-skim mozzarella cheese

Directions

In a large bowl, combine the egg, milk, bread crumbs, onion, salt, garlic powder and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 30-35 minutes or until no longer pink. Drain on paper towels.
Meanwhile, for sauce, in a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato paste, salt, sugar, oregano, pepper and bay leaf. Bring to a boil. Add the meatballs. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
Discard bay leaf. Spoon five meatballs with sauce onto each bun bottom. Sprinkle with cheese. Replace tops. Yield: 14 servings.
Originally published as Meatball Sandwiches in Country Woman Christmas Annual 2009, p53

Nutritional Facts

1 each: 690 calories, 20g fat (6g saturated fat), 56mg cholesterol, 1519mg sodium, 96g carbohydrate (12g sugars, 7g fiber), 30g protein.

  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 1/2 cup dry bread crumbs
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1-1/2 pounds ground beef
  • BARBECUE SAUCE:
  • 1 large onion, chopped
  • 2 tablespoons canola oil
  • 2 garlic cloves, minced
  • 3 cups water
  • 1 can (12 ounces) tomato paste
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 14 submarine buns (6 inches each), split
  • 1-3/4 cups shredded part-skim mozzarella cheese
  1. In a large bowl, combine the egg, milk, bread crumbs, onion, salt, garlic powder and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 30-35 minutes or until no longer pink. Drain on paper towels.
  2. Meanwhile, for sauce, in a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato paste, salt, sugar, oregano, pepper and bay leaf. Bring to a boil. Add the meatballs. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
  3. Discard bay leaf. Spoon five meatballs with sauce onto each bun bottom. Sprinkle with cheese. Replace tops. Yield: 14 servings.
Originally published as Meatball Sandwiches in Country Woman Christmas Annual 2009, p53

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMeatball Sandwiches

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review