MEATBALL HOAGIES
Whenever I make these hearty meatball sandwiches, they disappear quickly.-Cynthia Barnard, Augusta, Maine
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 8-10 servings.
Number Of Ingredients 24
Steps:
- In a large saucepan or Dutch oven, saute celery, green peppers, onion and garlic in oil until tender, about 4-5 minutes. Add the next eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1-2 hours. , For meatballs, beat eggs in a large bowl. Add the next six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450° for 12-15 minutes or until no longer pink. Drain on paper towels. Add to sauce; heat through. Serve on buns; top with Parmesan cheese if desired.
Nutrition Facts : Calories 425 calories, Fat 18g fat (6g saturated fat), Cholesterol 104mg cholesterol, Sodium 1621mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 5g fiber), Protein 27g protein.
MEATBALL HOAGIES
Homemade Hoagies in just 20 minutes! Whip up these tasty sandwiches when you're wondering what's for dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, heat tomato pasta sauce and meatballs over medium heat 15 minutes, stirring occasionally, until thoroughly heated.
- Place each bun on serving plate. Fill each with up to 6 meatballs. Sprinkle with 1/4 cup cheese.
Nutrition Facts : Calories 540, Carbohydrate 53 g, Cholesterol 105 mg, Fiber 4 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 1450 mg, Sugar 14 g, TransFat 1 g
STUFFED MEATBALL HOAGIES
Provided by Emeril Lagasse
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 37
Steps:
- Pour the Basic Red Sauce into a large, heavy pot and bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl and stir well to combine.
- Using your hands, divide the meatball mixture into 12 even portions and roll into smooth meatballs. Place meatballs on a plate as they are formed. When all the meatballs are shaped, gently place the balls into the simmering sauce 1 at a time. Simmer the sauce, uncovered, for at least 10 minutes before stirring. The meatballs should begin to float to the top when they are able to be stirred. Stir gently and continue to simmer for an additional 20 to 30 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pot.
- Using oven mitts or pot holders, remove the sauce from the heat and cover to keep warm. Preheat the oven to 450 degrees F.
- Using a sharp knife, slice a thin layer off the top of each hoagie bun and, using your hands, remove some of the bready interior to form a hollowed-out submarine shape. Brush the inside of the hollowed out buns with the olive oil. Divide half of the grated mozzarella evenly between the hoagie buns and bake, uncovered, until the cheese is melted and buns are lightly golden, about 3 to 4 minutes. Remove from the oven and ladle some of the hot tomato sauce into the buns. Place 2 or 3 meatballs inside each bun and top with more sauce. Divide the remaining mozzarella cheese among the tops of the buns and sprinkle with the Parmesan. Return to the oven and bake until bubbly and hot throughout and the cheeses are golden brown, 4 to 6 minutes.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
- Heat the olive oil in a large, heavy pot over medium heat. Add the onions, garlic, salt, basil, oregano, and pepper, and cook, stirring, until soft, about 5 minutes. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onion and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low and simmer, uncovered, for 45 minutes, stirring occasionally with a long-handled wooden spoon.
- Using oven mitts or pot holders, remove the pot from the heat and use the sauce as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
MEATBALL NIRVANA HOAGIE
Some extra added spice for a kicken meatball. Great for meatball hoagies.
Provided by Lisa G. Sweet Pantry Gal
Categories Beef
Time 55m
Number Of Ingredients 10
Steps:
- 1. Mix all ingredients, form into meatballs. Bake in 400 oven for 25min.
- 2. Toast buttered and garlic powdered rolls.Place meatballs on toasted garlic roll with your favorite sauce and top with parm or mozzerella. Great with spaghetti too!!
HEARTY MEATBALL SANDWICH
A cross between meatloaf and meatballs, this sandwich promises to hold together without being messy.
Provided by q
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the ground beef, bread crumbs, onion, salt and pepper, garlic powder, and half of the mozzarella cheese. Form the mixture into a log, and place it into an 8x8 inch baking dish.
- Bake for 50 minutes in the preheated oven, or until the center is no longer pink. Let stand for 5 minutes, then slice into 1/2 inch slices. Place a few slices onto each hoagie roll, cover with marinara sauce, and sprinkle remaining mozzarella cheese over.
- Wrap each sandwich with aluminum foil, and return to the oven for 15 minutes, until bread is lightly toasted and cheese is melted. Let stand 15 minutes before eating. Each sandwich serves 2.
Nutrition Facts : Calories 490.6 calories, Carbohydrate 43.1 g, Cholesterol 75 mg, Fat 21.4 g, Fiber 3 g, Protein 29.3 g, SaturatedFat 8 g, Sodium 1068.5 mg, Sugar 5.1 g
CONTEST-WINNING BAVARIAN MEATBALL HOAGIES
When my husband's not manning the grill, I count on my slow cooker. These mouthwatering meatballs are just one reason why. They're a guaranteed crowd-pleaser when I serve them as party appetizers, or spooned over crusty rolls and topped with cheese for irresistible sandwiches. -Peggy Rios, Mechanicsville, Virginia
Provided by Taste of Home
Time 3h15m
Yield 12 sandwiches.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine meatballs, onion, brown sugar, soup mix and beer. Cook, covered, on low until meatballs are heated through, 3-4 hours. , Place 5-6 meatballs on each bun bottom. Sprinkle each sandwich with 1/4 cup cheese. Place on baking sheets. Broil 4-6 in. from the heat until cheese is melted, 2-3 minutes. Replace bun tops.
Nutrition Facts : Calories 643 calories, Fat 36g fat (18g saturated fat), Cholesterol 95mg cholesterol, Sodium 1302mg sodium, Carbohydrate 49g carbohydrate (13g sugars, Fiber 4g fiber), Protein 29g protein.
ITALIAN MEATBALL HOAGIES
From a TOH Entertaining cook-book I received from a TOH party. The cook-book is full of fabulous recipes:-)
Provided by CoffeeB
Categories Lunch/Snacks
Time 35m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first 7 ingredients.
- Crumble beef over mixture and sprinkle with cracker crumbs.
- Mix gently.
- Shape into 1 inch balls.
- Place in ungreased 15x10 inch baking pan.
- Bake at 350 degrees for 20-25 minutes or until meat is no longer pink.
- Drain on paper towels.
- For Sauce:.
- In a large sauce pan, 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.
Nutrition Facts : Calories 315, Fat 18.1, SaturatedFat 7.6, Cholesterol 125.8, Sodium 872.6, Carbohydrate 14, Fiber 1.6, Sugar 3.5, Protein 23.5
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