Italian Meatball Hoagies

Mains

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Servings: 12 servings

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)

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.