Italian Meatball Subs

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Recipes:	1	2	3	4	5	6
Servings:	8	16	24	32	40	48
Ingredients:
Lean ground beef, raw	1 lb.	2 lbs.	3 lbs.	4 lbs.	5 lbs.	6 lbs.
Italian bread crumbs	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Grated Parmesan cheese	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Fresh minced parsley	1 T.	2 T.	3 T.	1/4 C.	1/4 C. + 1 T.	1/4 C. + 2 T.
Minced garlic clove(s)	1	2	3	4	5	6
Milk	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Egg(s)	1	2	3	4	5	6
Salt	1-1/2 t.	1 T.	1 T. + 1-1/2 t.	2 T.	2 T. + 1-1/2 t.	3 T.
Pepper	1/2 t.	1 t.	1-1/2 t.	2 t.	2-1/2 t.	1 T.
Tomato puree	29 oz.	58 oz.	87 oz.	116 oz.	145 oz.	174 oz.
Italian crushed tomatoes	29 oz.	58 oz.	87 oz.	116 oz.	145 oz.	174 oz.
Grated Parmesan cheese	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Spaghetti sauce seasoning envelopes	2	4	6	8	10	12
Salt and pepper, to taste
On Hand:
Sub buns	8	16	24	32	40	48
Mozzarella or provolone cheese, if desired, to taste

Assembly Directions:

Put the ground beef in a large bowl.  Add the breadcrumbs, Parmesan cheese, parsley, garlic, milk, eggs, salt and pepper to the bowl.  Use your hands or a large spoon to evenly combine.  Set aside.  In another large bowl, combine the tomato puree, crushed tomatoes, Parmesan cheese, and spaghetti sauce mix.  Add salt and pepper as desired.  Stir until well- mixed.  Put about 1/3 of the sauce mixture in the bottom of a 5 or 6 quart slow cooker.  Form the meatballs from the raw dough into the size you prefer.  Put them in a layer in the sauce in the slow cooker.  Add some sauce to cover the tops and sides of the meatballs.  Add another layer of meatballs, and cover with more sauce.  When all the meatballs are in the slow cooker, pour the rest of the sauce on, and cover.  Cook on Low for 8 hours or High for 4 hours.  Turn slow cooker off and set aside to cool.

Freezing Directions:

Divide the meatballs and sauce into appropriate serving sizes for your family in freezer bags or rigid containers.  Seal, label and freeze.

Serving Directions:

Thaw meatballs and sauce. Put them in a saucepan and reheat on the stove-top. Put 3 to 4 meatballs and some sauce on a sub bun. Serve with optional shredded mozzarella cheese or provolone cheese on top, if desired. If you prefer, you can use hot dog buns instead of sub buns. (I do for my kids.) But if you make the meatballs to fit the sub buns, you’ll have to cut them in half to fit the hot dog bun.

Tammy’s Comments:
This recipe makes the best meatball subs I’ve ever eaten! A double batch filled my 5 quart slow cooker to the top. If you prefer, you can use Italian seasonings (oregano, basil, etc.) to taste, instead of the Spaghetti Sauce envelope. Although the Spaghetti Sauce envelope did seem to help thicken the sauce. If you prefer, you can make this in a saucepan instead of the slow cooker. Put the meatballs and sauce in the pan, and simmer for 2 to 2-1/2 hours. The meatballs will cook through, but they will still be soft.

Nutritional Info: Italian Meatball Subs
Nutritional analysis was done without optional cheese.
Per Serving: 550 Calories; 17g Fat (27.4% calories from fat); 28g Protein; 71g Carbohydrate; 7g Dietary Fiber; 72mg Cholesterol; 2942mg Sodium.
Exchanges: 3-1/2 Grain (Starch); 2 Lean Meat; 3 Vegetable; 2 Fat.

 

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