Whenever I make these hearty meatball sandwiches, they disappear quickly.—Cynthia Barnard, Augusta, Maine
Meatball Hoagies
Meatball Hoagies
Prep Time
45 min
Cook Time
1 hour
Yield
10 servings
Ingredients
- 3 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
- 1-1/2 cups 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 large eggs
- 1 cup dry bread crumbs
- 1/2 cup 2% 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, 4-5 minutes. Add the next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1-2 hours.
- For meatballs, beat eggs in a large bowl. Add the next 6 ingredients. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450° until no longer pink, 12-15 minutes. Drain on paper towels. Add to sauce; heat through. Serve on buns; top with Parmesan cheese if desired.
Nutrition Facts
1 sandwich: 425 calories, 18g fat (6g saturated fat), 104mg cholesterol, 1621mg sodium, 39g carbohydrate (7g sugars, 5g fiber), 27g protein.
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