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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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These crowd-pleasing sandwiches are great when you're hosting a holiday open house or progressive dinner. Keep the meatballs warm in a slow cooker on your buffet table, and guests can serve themselves as they arrive. Ingredients:
1 egg, lightly beaten |
1/2 cup milk |
1/2 cup dry bread crumbs |
1/4 cup finely chopped onion |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
1-1/2 pounds ground turkey or beef |
barbecue sauce: |
1 large onion, chopped |
2 tablespoons canola oil |
2 garlic cloves, minced |
3 cups water |
1 can (12 ounces) tomato paste |
2 teaspoons salt |
1 teaspoon sugar |
1 teaspoon dried oregano |
1/4 teaspoon pepper |
1 bay leaf |
14 submarine buns (6 inches each), split |
1-3/4 cups shredded part-skim mozzarella cheese |
Directions:
1. In a large bowl, combine the egg, milk, bread crumbs, onion, salt, garlic powder and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 30-35 minutes or until no longer pink. Drain on paper towels.
2. Meanwhile, for sauce, in a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato paste, salt, sugar, oregano, pepper and bay leaf. Bring to a boil. Add the meatballs. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
3. Discard bay leaf. Spoon five meatballs with sauce onto each bun bottom. Sprinkle with cheese. Replace tops. Yield: 14 servings.
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