Italian Meatball Hoagies

4 eggs
1/2 cup milk
1 cup grated Parmesan cheese
2 garlic cloves, minced
2 tablespoons dried parsley flakes
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/4 teaspoon pepper
2 pounds ground beef
2 cups crushed saltines (about 60 crackers)

Sauce:
2 cans (15 ounces each) tomato sauce
1/2 cup grated Parmesan cheese
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon salt
12 submarine sandwich buns (about 6 inches), split
Sliced mozzarella cheese, optional

In a large bowl, combine the first eight ingredients. Crumble beef over mixture and sprinkle with cracker crumbs; mix gently. Shape into 1-inch balls. Place in un-greased 15-by-10-by-1-inch baking pans. Bake at 350 degrees for 20–25 minutes or until meat is no longer pink. Drain on paper towels.

In a large saucepan, combine the tomato sauce, Parmesan cheese, oregano, basil, parsley and salt. Bring to a boil over medium heat; add meatballs. Reduce heat; cover and simmer for 20 minutes or until heated through. Serve meatballs and sauce on buns. Top with mozzarella cheese if desired.

Yield: 12 servings