Meatball Sandwiches

🧂 Ingredients

• 1 lb. lean ground beef
• 1 lb. bulk Italian sausage
• 2 large eggs

  lightly beaten
• 1 cup Italian style bread crumbs
• 3 tbsp. 2% milk

  or half-and-half
• 1 tsp. dried basil
• 3/4 tsp. sea salt
• 1/8 tsp. ground black pepper
• 1/8 tsp. dried oregano
• 1/8 tsp. rubbed sage
• 1 lb. bulk Italian sausage
• 1/2 cup onion

  chopped
• 1/2 cup green pepper

  chopped
• 12 oz. fresh mushrooms

  sliced
• 14.5 oz. can stewed tomatoes
• 15 oz. can tomato sauce
• 12 oz. can tomato paste
• 2 tsp. brown sugar

  packed
• 1 tsp. garlic powder
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/2 cup water
• 12 Hoagie or Submarine sandwich rolls
• 12 slices provolone or mozzarella cheese

  or more if desired

Instructions

• 1 Preheat oven to 350 degrees.
• 2 Combine ground beef, Italian sausage, eggs, bread crumbs, milk, basil, salt,
  pepper, oregano and sage in a large mixing bowl.
• 3 Shape into one-inch sized meatballs.
• 4 Spray a large cookie sheet generously with cooking spray.
• 5 Place meatballs on prepared cookie sheet.
• 6 Bake at 350 degrees for approximately 20-30 minutes or until meatballs are
  cooked through.
• 7 Remove from oven.
• 8 Add to sauce ingredients.
• 9 Cover and simmer over low heat for 45 minutes to one hour.
• 10 Yield: 53 one-inch meatballs.
• 11 In a Dutch oven, cook sausage, onion, mushrooms and green pepper until the
  sausage is browned well and cooked through, and the vegetables are tender.
• 12 Use a hamburger chopper to break meat into small pieces while frying.
• 13 Drain any grease.
• 14 Add remaining sauce ingredients.
• 15 Bring ingredients to a boil.
• 16 Add meatballs and water.
• 17 Cover and simmer over low heat for 45 minutes to one hour.
• 18 Serve sauce with meatballs on rolls.
• 19 Top with sliced mozzarella cheese or provolone cheese, before serving.

Nutrition Info