italian meatball subs recipes

- MEALBALLS
- 1 1/2 lbs ground beef
- 2 eggs , beaten
- 1/4 cup milk
- 1/2 cup dry Italian seasoned breadcrumbs
- 2 tablespoons parmesan cheese
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon garlic powder
- SAUCE
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 small onion , chopped
- 1/2 cup chopped green peppers
- 3/4 cup water
- 1 clove garlic , minced
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
- 6-7 crusty hoagie rolls
- to taste provolone cheese

- 1/2 teaspoon crushed red pepper flakes
- 1 medium onion
- 1 (10 ounce) bag shredded provolone cheese or Italian cheese blend
- 4 garlic cloves
- 1/2 teaspoon crushed red pepper flakes
- 1 (14 ounce) can chunky style crushed tomatoes
- 2 tablespoons parsley
- 1 1/2 lbs ground beef
- 1/2 teaspoon dried oregano
- black pepper
- 1/4 cup parmesan cheese or romano cheese
- salt & freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1/4 cup fresh parsley leaves
- 1 cup Italian seasoned breadcrumbs
- 1 (28 ounce) can crushed tomatoes
- 1 large egg
- 2 teaspoons worcestershire sauce
- 4 garlic cloves
- coarse salt
- shredded sweet basil or shredded spicy arugula leaves
- 4 crusty hoagie rolls (with or without sesame seeds)

- For Meatballs:
- 1 1/2 pounds ground sirloin
- 1 large egg, beaten
- 1 cup (3 handfuls), Italian bread crumbs
- 1 medium onion, chopped fine
- 4 cloves garlic, crushed and minced
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons (several drops) Worcestershire sauce, (my own addition)
- 1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
- 1/4 cup (a couple of handfuls) grated Parmigiano or Romano
- Coarse salt and black pepper
- For 5 Minute Marinara Sauce:
- 2 tablespoons extra-virgin olive oil, (2 turns around the pan)
- 4 cloves garlic, crushed and chopped
- 1/2 teaspoon crushed red pepper flakes
- A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
- 1/2 teaspoon dried oregano
- 1 (28 ounces) can crushed tomatoes
- 1 (14 ounces) can chunky style crushed tomatoes
- Salt and freshly ground black pepper
- few slices of parmesan cheese if desired

- 12 meatballs (I use Family Favorite Basic Meatballs, see recipe posted separately)
- 2 tablespoons olive oil
- 4 (6 inch) hoagie rolls
- fresh tomato sauce (see recipe posted separately)
- grated parmesan cheese (fresh or canister, your preference)
- 2 cups mozzarella cheese, shredded (if you like very cheesy meatball subs, you may want to have extra mozzarella on hand for topping)

- 1lb ground beef
- 1 lb ground mild Italian Sausage
- 1/3 cup chopped green onion
- 1/4 cup Italian seasoned bread crumbs
- 3 tab spoon Parmesan cheese
- 1large loaf Italian bread or sour dough cut into small cubes(bite size)
- 1-8 0z cream cheese or (nonfat) softened
- 1/2 cup mayonnaise or (non fat mayo or yogurt)
- 2 cups shredded Mozzarella cheese
- 1 &1/2 jar of Italian chunky Spaghetti sauce
- 2 cloves of garlic minced
- 1 tea s Italian seasoning
- pepper & salt to taste
- Extra Virgin olive oil as needed
- 1/2 cup water or( beer) or (red or white wine)

- 1 tablespoon Butter
- 1 medium red bell pepper, cut into strips
- 1 teaspoon finely chopped fresh garlic
- 1 (16-ounce) package frozen vegetable combination (broccoli, red bell pepper, onions and mushrooms)
- 16 (1 1/2-inch) frozen cooked Italian-style meatballs
- 2 (14 1/2-ounce) cans beef broth
- 2 teaspoons dried Italian seasoning
- 2 ounces (about 1 cup) uncooked dried egg noodles
- Shredded Parmesan cheese, if desired