Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: American Classics, Comfort Food, Italian, Lunch, Sandwiches, Summer Fun, The Lazy Way To Cook, Week Nights, Weekend Fun
Yields or Serves:
Tags:
Italian Meatball Sandwiches
INGREDIENTS
1 Pound Ground Sirloin
¾ Cup Bread Crumbs
2 Teaspoons Dried Italian Herbs
3 Minced Garlic Cloves
2 Tablespoons Chopped Fresh Parsley
2 Tablespoons Grated Parmesan Cheese
1 Beaten Egg
4 Italian Rolls
1 Tablespoon Olive Oil
1 Teaspoon Garlic Powder
½ Teaspoon Salt
14 Ounces Red Sauce (See Victoria’s Sunday Gravy)
8 Slices Provolone Cheese
Preheat the oven to 350° F. In a medium bowl, gently mix by hand the ground sirloin, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese and egg. Shape into 12 meatballs and place in a medium sized baking dish. Bake for 20 minutes. Meanwhile, cut the Italian rolls in half lengthwise and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil and season with the garlic powder and salt. Put the Italian rolls into the oven during the last 5 minutes of the meatballs time to toast. While the bread toasts, warm the red sauce in a saucepan over medium heat. When the meatballs are done, use a spoon to transfer them to sauce. Spoon sauce and meatballs onto the Italian rolls and top with the slices of Provolone cheese. Return to the oven for 3 minutes to melt the cheese. Cool slightly and cut in half. Serves 4
