 |
Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This baked sandwich is so good Ingredients:
4 cups tomato juice |
1/2 cup water |
1/3 cup tomato paste |
1 tablespoon dried minced onion |
1-1/2 teaspoons dried basil |
1/2 teaspoon sugar |
1/2 teaspoon garlic powder |
1/4 teaspoon dried oregano |
1/8 teaspoon paprika |
1/16 teaspoon cayenne pepper |
1 loaf (1 pound) italian bread |
2 tablespoons butter, softened |
1 package (12 ounces) frozen fully cooked italian meatballs |
1/4 cup shredded parmesan cheese |
Directions:
1. In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes, stirring occasionally, or until slightly thickened.
2. Cut top third off of bread but not all the way through; hollow out top and bottom, leaving a 1-in. shell. Spread with butter.
3. Add meatballs to sauce; heat through. With a slotted spoon, transfer meatballs into the loaf. Sprinkle with cheese; replace bread top. Wrap loaves in foil. Bake at 425° for 20 minutes or until heated through. Let stand for 5 minutes before slicing. Warm remaining sauce; serve with sandwiches. Yield: 6 servings.
|
|