Monday, September 17, 2012

italian meatball subs

The weather where I live can't decide whether it's summer or fall, so I can't decide whether I should be making sandwiches or hearty soups.  Such a dilemma!  Fortunately, there's recipes like this one that transcend both seasons. 

These meatballs are cooked in a slow cooker in a delicious hearty sauce that will get your whole house smelling like comfort food (think fall).  But, you serve them up on buns to make wonderful sandwiches for an easy meal at home or a great dish for your next get-together (think summer). 

Fall...summer...who needs to decide?

Italian Meatball Subs
1 lb. ground beef
1 cup Italian-seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 T. fresh parsley, minced
1 clove garlic, minced
1/2 cup milk
1 egg
1 1/2 t. salt
1/2 t. pepper

Combine all ingredients except buns in a large bowl; mix well.  Form into 2-inch balls and place in a slow cooker; pour sauce over top.  Cover and cook on low setting for 8 to 10 hours, or on high setting for 4 to 6 hours.  To serve, top with sauce from slow cooker.

28 oz. can tomato puree
28 oz. can Italian-style crushed tomatoes
1/2 cup grated Parmesan cheese
2 1-1/2 oz. pkgs spaghetti sauce mix
salt and pepper to taste

Mix all ingredients in a saucepan; bring to a boil.  Reduce heat and simmer until blended.


  1. Maybe that's what I'll do with that 2# of hamburger I took out of the freezer tonight. :-) Can you believe we actually had to cover the flowers tonight! Possible frost predicted. Yikes.


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