Italian Meatball Subs
"Note: When I make these, I often prepare and bake the meatballs earlier in the day. To reheat, I place the meatballs in the pot with the simmering sauce and let them warm up together. And since I know someone will ask, the meatballs freeze great. Freeze them, unbaked, on a baking sheet. Once frozen, they can be placed in a freezer-safe ziploc bag. Bake them (without thawing first), adding 6-7 minutes to the baking time. Incidentally, they also freeze great after they have been baked. Freeze them in a freezer-safe ziploc bag and reheat them in the simmering sauce until they are warmed through...."
INGREDIENTS
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1 cup unseasoned bread crumbs or crushed saltines
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3/4 cup shredded Parmesan or mozzarella cheese
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1/2 cup milk
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1/2 cup low-sodium beef broth
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1/2 cup chopped fresh parsley
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2 eggs, lightly beaten
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1 1/2 tablespoons dried oregano
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3 cloves garlic, finely minced
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1 1/2 teaspoon salt
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2 teaspoons ground black pepper
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2 teaspoons dried basil
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1/2 teaspoon red pepper flakes (optional)
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2 pounds ground beef or ground turkey
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1 1/2 cups flour in a shallow baking dish
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1 recipe French Bread Rolls, shaped into sub rolls and baked according to the recipe
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Sliced mozzarella or provolone cheese
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1 28-ounce can crushed tomatoes
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1 1/2 teaspoons dried basil
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2 teaspoons dried oregano
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1 teaspoon sugar (this helps cut the acidity of the tomatoes)
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1/2 teaspoon garlic powder
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1/2 teaspoon salt
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