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.
Picture Perfect Cooking 