Easy Meatball Sandwiches For A Crowd Recipes

Steps:

• Mix the beef, parsley, breadcrumbs, milk, garlic, egg, 1/2 cup Parmesan and 1 teaspoon each salt and pepper together in a large bowl. Form into twelve 2-inch meatballs.
• Combine the marinara with 1/2 cup water in a large saucepot and bring to a simmer over medium heat. Gently add the meatballs to the sauce and simmer until cooked through, about 20 minutes.
• Preheat the broiler. Split the whole pack of attached dinner rolls in half horizontally. Put the top and bottom halves cut-side up on a baking sheet. Brush with all but 1 tablespoon of the melted butter and broil until toasted, 1 to 3 minutes.
• Preheat the oven to 400 degrees F. Spread half the mozzarella on the bottom half of the bread. Top with the meatballs, then 1 cup of the marinara sauce. Sprinkle with 1/2 cup Parmesan and top with the remaining mozzarella. Cover with the top bread piece, then brush the roll tops with the remaining tablespoon melted butter. Sprinkle with the remaining tablespoon Parmesan and the Italian seasoning.
• Bake until the bread is toasted and the cheese is melted, 12 to 15 minutes. Serve.

Steps:

• Put the meatballs in a large crockpot on high.
• Add the jars of spaghetti sauce. I like Bertolli brand.
• Add the additional seasonings and the bay leaves, if you so choose.
• Cook on high for one hour, turn down to medium or low and cook for several hours. If you don't have that much time, leave it on high and cook for 4 hours.
• Thaw the frozen bread about one hour before serving the meatballs (or just put it in a 375 degree oven for about 20-25 minutes straight out of the freezer).
• About 10 minutes before serving, put the loaves of bread in a 350-degree oven for 5 minutes. Remove from oven and slice the bread loaves horizontally, then into suitable slices big enough for open-face meatball sandwiches.
• Top sandwiches with choice of cheese.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
• Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
• While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!

Steps:

• Mix together ground beef, onion, Parmesan cheese, eggs, parsley, cornflakes, garlic, oregano, pepper, and salt in a large bowl; blend well.
• Spray a large baking dish or sheet with nonstick spray (Pam).
• Shape meat mixture into 1 1/2 inch balls and place in prepared pan.
• Bake at 350°F for 20 minutes or until firm to touch.
• Heat marinara sauce in a saucepan according to package directions.
• Add meatballs and simmer 15 minutes or until sauce is slightly thickened.
• Spoon 5-6 meatballs onto bottom half of rolls.
• Add enough sauce on top to coat.
• Cover with top half of roll and serve.
• Slightly messy but worth it.