Meatball Sandwich
Ingredients
- 2 slightly beaten eggs
- 3 Tablespoons milk
- 1/2 cup fine dry bread crumbs
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound ground beef
- 1/2 pound (roll) Italian pork sausage
- 1/2 cup chopped onion
- 1/2 cup chopped green onion (I leave this out – personal preference)
- 1 cup water
- 1 8-ounce can (1 cup) tomato sauce
- 1 6-ounce can tomato paste
- 2 teaspoons sugar
- 1 teaspoon garlic salt
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon parsley flakes, crushed
- 8 French Rolls
- Slices of Provolone or Mozzarella cheese
Instructions
For Meatballs: Combine eggs, milk, bread crumbs, salt and pepper; add ground beef and mix well. Form into twenty-four (24) 1 1/2 inch meatballs. (I used a melon ball scoop heaped). Brown in hot skillet. Remove meatballs from skillet.
For Sauce: Add sausage, onion, and green pepper; cook till sausage is browned. Drain off excess fat. Add water, tomato sauce, sugar, garlic salt, oregano, and parsley flakes. Return meatballs to skillet. Cover; simmer 15 minutes, stirring once or twice.
To make the sandwich: Remove top crust from rolls; hollow out, leaving a 1/4 inch wall. To serve, fill rolls with 3 meatballs each and some sauce. Top with 1 or 2 slices of cheese. Place under broiler for no more than 5 minutes – just enough time to melt the cheese.
Notes
- When it says to crush the dried oregano and parsley flakes – put the required amount in the palm of your hand and use your thumb from your other hand and crush it around. This brings out the flavor of the dried spices.
- I used Martin’s Hoagie Rolls. They were soft but made the sandwiches delicious. Next time I might take some of the bread out of the center.