Meatball Sub Sandwich
This recipe is a hit at Sutton Central because it meets the tastes of each family member. Some eat just the plain meatball, some skip the bread and some add additional toppings. I double the meatballs and freeze 12 of them to add to spaghetti on another night.
1 lb. lean ground beef
1 large egg
1/2 c. seasoned croutons, roughly crushed
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1 (26-oz.) jar pasta sauce
4 hoagie rolls
1 c. finely shredded mozzarella cheese
1. In a medium-sized bowl, combine ground beef, egg, crouton crumbs, garlic powder, salt and pepper. Mix until incorporated.
2. Form into 12 meatballs and place on an aluminum foil-lined 9-by-13-inch pan. Bake at 400 degrees F for 20 to 25 minutes or until beef is no longer pink.
3. Microwave the pasta sauce until hot.
4. To serve, halve each roll lengthwise and place three meatballs inside. Drizzle with pasta sauce and sprinkle with mozzarella cheese.
Apron Strings Tip: Toasting your rolls prior to adding meatballs makes a nice texture. Experiment with types of pasta sauce or marinara sauce to change the taste of the sandwich. To convert this to a slow cooker recipe, place the raw meatballs on the bottom of the crock and completely cover each with pasta sauce and cook on low for 7 to 8 hours.\