ITALIAN MEATBALL SUBS RECIPE: HOW TO MAKE IT
This is one of those recipes you always come back to. A flavorful tomato sauce and mildly spiced meatballs make a hearty sandwich filling, or they can be served over pasta. I broil the meatballs first to quickly brown them. —Jean Glacken, Elkton, Maryland
Provided by Taste of Home
Categories Lunch
Total Time 04 hours 25 minutes
Prep Time 25 minutes
Cook Time 04 hours 00 minutes
Yield 6 servings.
Number Of Ingredients 23
Steps:
- In a large bowl, combine eggs and milk; add the bread crumbs, cheese, salt, pepper and garlic powder. Add beef and sausage; mix well. Shape into 1-in. balls. Preheat broiler. Place meatballs in a 15x10x1-in. baking pan. Broil 4 in. from the heat for 4 minutes; turn and broil 3 minutes longer. , Transfer to a 5-qt. slow cooker. Combine the tomato sauce and paste, onion, green pepper, wine, water and seasonings; pour over meatballs. Cover and cook on low for 4-5 hours. Serve on rolls. Sprinkle with shredded cheese if desired.
Nutrition Facts : Calories 501 calories, FatContent 24g fat (8g saturated fat), CholesterolContent 137mg cholesterol, SodiumContent 1410mg sodium, CarbohydrateContent 39g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 29g protein.
PULL-APART CRESCENT MEATBALL SLIDERS RECIPE - PILLSBURY.COM
These yummy Pull-Apart Meatball Sliders are easy to put together and use ingredients you probably already have in your fridge and pantry. Transform frozen meatballs, pasta sauce, and Pillsbury™ Crescents into cheesy handheld sliders that work great as a family meal or a comforting appetizer.
Provided by Pillsbury Kitchens
Total Time 55 minutes
Prep Time 25 minutes
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. Make meatballs in microwave as directed on package; set aside to cool slightly. Unroll and separate dough into 2 long rectangles. Place on cookie sheet 1 inch apart. Firmly press edges and perforations to seal. Press each dough sheet into 14x4-inch rectangle.
- Sprinkle mozzarella cheese down center of both pieces of dough. Space 8 meatballs evenly over cheese on each piece of dough. Spoon pasta sauce over meatballs. Press ends together to seal.
- Starting from one end, stretch and pull both sides of dough up and between each meatball; press together to seal.
- With table knife, score dough between meatballs.
- In small bowl, mix melted butter, Italian seasoning and garlic powder. Brush evenly over dough. Sprinkle with Parmesan cheese.
- Bake 26 to 30 minutes or until dough is deep golden brown and meatballs are hot in center (at least 165°F). Serve with additional warmed pasta sauce for dipping.
Nutrition Facts : Calories 110 , CarbohydrateContent 7 g, CholesterolContent 10 mg, FatContent 1 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 200 mg, SugarContent 2 g, TransFatContent 0 g
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