Our fully loaded hoagie dinner with ground beef, garlic, and two whole jars of pasta sauce rivals anything from your corner deli. Simmer in a slow cooker, pile onto thick buns, and dig in.
2 - eggs, lightly beaten
1 1/2 - cups soft whole wheat bread crumbs
1/2 - cup finely chopped onion (1 medium)
1/2 - teaspoon salt
1/2 - teaspoon dried Italian seasoning, crushed
2 - pounds lean ground beef
2 - 26 ounce jar red pasta sauce
12 - hoagie buns or bratwurst buns
1/2 - cup grated Parmesan cheese
Preheat oven to 350 degrees F. In a large bowl combine eggs, bread crumbs, onion, salt, and Italian seasoning. Add ground beef; mix well. Shape into 48 meatballs. Arrange meatballs in a large roasting pan or 15x10x1-inch baking pan. Bake for 15 to 20 minutes or until done (160 degrees ).* Drain well.
In a 4-quart Dutch oven combine the pasta sauce and meatballs. Heat through. Split buns or hollow out tops of unsplit buns. Spoon hot meatball mixture into buns. Spoon any remaining sauce over the meatballs. Sprinkle cheese over meatballs. If buns are split, top with bun halves. Let stand for 1 to 2 minutes before serving.
FROM THE TEST KITCHEN
The internal color of a meatball is not a reliable doneness indicator. A beef, veal, lamb, or pork meatball cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a meatball, insert an instant-read thermometer into the center of the meatball.
NUTRITION FACTS (Saucy Meatball Sandwich)
Per serving: 599 kcal , 18 g fat (6 g sat. fat , 3 g polyunsaturated fat , 7 g monounsaturated fat ), 86 mg chol. , 1351 mg sodium , 83 g carb. , 6 g fiber , 11 g sugar , 29 g pro.