Archive for November 17th, 2012

Guess where I found this recipe?  I know what you’re thinking…Pinterest, right?  Wrong!  This one was in a Better Homes and Gardens magazine and it is also published on their website here.  I did “pin” it to save it and that was a good thing because these sandwiches are so good.  This recipe makes enough for several servings and the flavor is awesome! 


1 egg, lightly beaten

1/3 cup fine dry bread crumbs

2/3 cup finely chopped onion

1/2 teaspoon salt

1/2 teaspoon Italian seasoning

1/4 teaspoon ground black pepper

1 pound lean ground beef

1 15 ounce can tomato sauce

1/2 cup chopped green sweet pepper (1 small)

2 tablespoons packed brown sugar

1 tablespoon yellow mustard

1 teaspoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

8 hoagie buns, split and toasted

2 cups shredded mozzarella cheese (8 ounces)


In a large bowl, stir together egg, bread crumbs, 1/3 cup onion, the salt, Italian seasoning, and 1/4 teaspoon black pepper. Add ground beef; mix well. Shape meat mixture into 32 balls. Arrange meatballs in a single layer in an ungreased 15x10x1-inch baking pan. Bake, uncovered, in a 350 degree F oven for 25 minutes. Drain off fat.




Stir together tomato sauce, the remaining 1/3 cup onion, the sweet pepper, brown sugar, mustard, chili powder, garlic salt, and 1/4 teaspoon black pepper. Pour the sauce into your slow cooker.  Add cooked meatballs, stirring gently to coat with sauce.



Cover and cook on low for 3 to 4 hours or on high for 1-1/2 to 2 hours.


Place four meatballs on the bottom of each bun. Top with some of the sauce and some of the cheese. Add bun tops. Makes 8 servings.  I wrapped my sandwiches in foil and put them in a warm oven for about 5 minutes to melt the cheese.



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