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.
Meatball Sandwiches
Meatball Sandwiches
Prep Time
30 min
Cook Time
20 min
Yield
14 servings
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.
Nutrition Facts
1 each: 690 calories, 20g fat (6g saturated fat), 56mg cholesterol, 1519mg sodium, 96g carbohydrate (12g sugars, 7g fiber), 30g protein.
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