Italian Meatball Hoagies

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Italian Meatball Hoagies

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

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