Homemade Meatball Subs

I wasn't planning to post this recipe, because I've been making meatballs since I was seven (I think it may have been the first recipe I ever mastered). I thought it might be too simple for the blog. However, due to requests from my readers who want to know how I make them, I'm posting this recipe. I don't have step by step photos because you basically throw the stuff in a bowl and mash it together with your hands. Pretty easy.

I tend to double or even triple the recipe and freeze a lot of meatballs to use later. Easy to reheat for a quick dinner and you can put them over pasta with sauce, or even make a basic mushroom or beef gravy.

Ingredients

For the meatballs:

1 lb ground beef (you could also use a mix of beef, pork and/or veal)

1 clove garlic

1 egg

1/2 cup finely grated parmesan

1/2 tbsp parsley

1/2 onion, finely chopped

3/4 cup bread crumbs

1/4 cup milk

For the sauce*:

1 can diced, roasted tomatoes

8 oz can tomato paste, and equal parts water (use the can)

1/2 tsp oregano

1/2 tsp basil

For the sandwiches:

Hoagie rolls

Shredded mozzarella

Parmesan

*You can use a jarred pasta sauce instead of these ingredients, if you want.

Preheat oven to 350 degrees.

Mix together all of the meatball ingredients in a large bowl with your hands until well incorporated. Roll into walnut sized balls and place in a 9x13 pan in rows. Bake for 45 minutes.

When meatballs have about 5 minutes left, put sauce ingredients in a medium saucepan and heat on medium, covered.

Add meatballs to sauce and stir.

Cut a hoagie roll in half lengthwise. Place several meatballs inside, top with cheeses. Serve hot.