Italian Meatball Subs

Italian Meatball Subs
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YIELD: MAKES 25-30 MEATBALLS/ABOUT 7-9 SANDWICHES

Note: When I make these, I often prepare and bake the meatballs earlier in the day. To reheat, I place the meatballs in the pot with the simmering sauce and let them warm up together.

Category: sandwiches

Ingredients

For the meatballs:
1 cup unseasoned bread crumbs or crushed saltines
3/4 cup shredded Parmesan or mozzarella cheese
1/2 cup milk
1/2 cup low-sodium beef broth
1/2 cup chopped fresh parsley
2 eggs, lightly beaten
1 1/2 tablespoons dried oregano
3 cloves garlic, finely minced
1 1/2 teaspoon salt
2 teaspoons ground black pepper
2 teaspoons dried basil
1/2 teaspoon red pepper flakes (optional)
2 pounds ground beef or ground turkey
To dredge the meatballs:
1 1/2 cups flour in a shallow baking dish

For the sandwiches:
1 recipe French Bread Rolls, shaped into sub rolls and baked according to the recipe
Sliced mozzarella or provolone cheese

For the sauce:
1 28-ounce can crushed tomatoes
1 1/2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon sugar (this helps cut the acidity of the tomatoes)
1/2 teasp

Preparation

Read full details on:
www.melskitchencafe.com

Comments
Added 3 years ago by:
Racheal McAvoy Masters Racheal McAvoy Masters
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