Italian Meatballs Sandwiches

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