Meatball Subs

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It's been a hectic week and I've not made time to post any new recipes. Too bad, because last weekend I made some meatball subs that were great. Absolutely messy, but really tasty. The meatballs were baked instead of fried, so they were moist and tender. I tend to visit the over flow section in the bakery, so I grabbed some buns at a discount and put that with some burger and canned sauce to come up with an easy cheap meal.

Italian meatball subs
2 l b. ground beef
1/4 cup minced onion
2 T. parsley
1 t. basil
1 t. oregano
2 t. minced garlic
salt and pepper
1 egg
1 bread heel torn in bits
1/8 cup Worcestershire sauce
1/4 cup milk
1-15 oz. can pizza sauce
1-4 oz. can tomato sauce
1-8 oz. pkg. shredded mozzarella cheese

Preparation - Combine meat, onion, spices, egg, bread, milk, and Worcestershire sauce. Spray large baking sheet with cooking spray. Form into large meatballs at least an inch in diameter. Bake for 10 minutes on 350. Remove from oven and rotate. Bake for 20 minutes more then rotate again. Bake for 10 more minutes.
Mix pizza sauce, tomato sauce and some Italian seasonings (parsley, oregano and basil) in large sauce pan. Add meatballs, cover and let simmer for 20-30 minutes.
Split large hoagie buns. Put 3-4 meatballs per sub. Ladle some sauce over top. Sprinkle with shredded mozzarella cheese. Put on foil lined large cookie sheet and return to warm oven for 10-15 minutes to melt cheese.
Serves 5. (makes about 18 meatballs)

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