Open-Faced Meatball Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound ground round |
1/3 cup italian-seasoned breadcrumbs |
1/4 cup shredded parmesan cheese |
1/4 cup ketchup |
1 large egg |
1 tablespoon grated onion |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (15-ounce) can italian-style tomato sauce |
1 (5.5-ounce) can spicy vegetable juice |
3 hoagie rolls, split and toasted |
Directions:
1. Combine first 9 ingredients; shape into 1-inch balls.
2. Brown meatballs in a large skillet over medium heat; drain. Wipe skillet clean with a paper towel.
3. Add tomato sauce and vegetable juice to skillet. Cook over medium heat, stirring often, 5 minutes. Return meatballs to skillet; cover and cook, stirring occasionally, 15 minutes or until meatballs are no longer pink. Spoon over rolls.
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