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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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Whenever I make these hearty meatball sandwiches, they disappear quickly.Cynthia Barnard, Augusta, Maine Ingredients:
6 celery ribs, chopped |
2 small green peppers, chopped |
1 large onion, chopped |
2 garlic cloves, minced |
2-1/4 tablespoons olive oil |
1 can (28 ounces) crushed tomatoes |
1 can (8 ounces) tomato sauce |
1/3 cup tomato paste |
1 cup water |
2 teaspoons minced fresh parsley |
4 teaspoons salt |
1/2 teaspoon pepper |
1/4 to 1/2 teaspoon crushed red pepper flakes |
meatballs: |
2 eggs |
1 cup dry bread crumbs |
1/2 cup milk |
2 tablespoons dried minced onion |
2 tablespoons dried parsley flakes |
1/2 teaspoon garlic salt |
1/2 teaspoon pepper |
2 pounds ground turkey or beef |
8 to 10 hot dog or sandwich buns, split |
grated parmesan cheese, optional |
Directions:
1. In a large saucepan or Dutch oven, saute celery, green peppers, onion and garlic in oil until tender, about 4-5 minutes. Add the next eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1-2 hours.
2. For meatballs, beat eggs in a large bowl. Add the next six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450° for 12-15 minutes or until no longer pink. Drain on paper towels. Add to sauce; heat through. Serve on buns; top with Parmesan cheese if desired. Yield: 8-10 servings.
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