Friday, April 4, 2014

Italian Meatball Sub Sandwiches

I'm not sure what prompted the craving, but I really wanted meatball sandwiches last week.  After a bit of searching, I decided to go with this recipe (which I made a few changes to that are reflected below).  I'm a sucker for using the crock pot.  And, whoa, were these great!  I loved the beef and sausage combo (also a winner in lasagna).  There was plenty of sauce to smother over the meatballs, and watching my husband eat the result reminded me of that Carls Jr. commercial that claimed, "If it doesn't get all over the place, it doesn't belong in your face"!  This made about three dozen meatballs and my family ate them all in a couple days.

2 eggs, lightly beaten
1/4 cup milk
1/2 cup dry bread crumbs
2 Tbsp grated Parmesan cheese
1 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder
1 pound ground beef
1/2 pound Italian sausage

1 can (15 oz) tomato sauce
1 can (6 oz) tomato paste
1 small onion, chopped
1/2 green bell pepper, chopped
1/2 cup dry red wine or beef broth
1/3 cup water
2 garlic cloves, minced
1 tsp dried oregano
1 tsp salt
1/2 tsp sugar
1/2 tsp pepper
Italian rolls, baguette, or other sandwich buns
Parmesan cheese or other preferred cheese for topping

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-inch balls.  Broil 4 inches from the heat for 3-4 minutes; turn and broil 2-3 minutes longer.

Transfer meatballs 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 5 hours.  Serve on rolls topped with cheese.

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