| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Italian | Meat | 8 | Servings |
INGREDIENTS
| 1 | cn | Tomato paste |
| 1 | sm | Onion; chopped fine |
| 1 | Clove garlic; chopped fine | |
| Salt & pepper to taste | ||
| 1 | ts | Italian seasoning |
| 1 | ts | Basil leaves |
| 1 | tb | Sugar |
| 2 | cn | Water |
| 3/4 | lb | Ground beef |
| 3 | Eggs | |
| 2/3 | c | Seasoned bread crumbs |
| 1/4 | c | Parmesan cheese |
| Salt & pepper to taste | ||
| 1 | sm | Onion; chopped fine |
| 1 | Clove garlic; chopped fine | |
| 2 | tb | Oil |
| 2 | Onions; thinly sliced | |
| 1 | Green pepper; thinly sliced | |
| 1 | Loaf oval-shaped bread | |
| Prepared Italian sauce | ||
| 1/2 | lb | Mozzarella cheese; sliced |
| 6 | sl | Cheddar cheese |
| 1/4 | c | Butter |
INSTRUCTIONS
ITALIAN SAUCE MEAT BALLS FOR SANDWICH Saut. onions and garlic to make Italian Sauce. Add tomato paste and sugar. Mix together and add 2 cans water (tomato paste can). Add remaining seasonings for sauce, cook over medium heat until sauce thickens. Mix all ingredients for Meat Balls; roll into small balls and brown in a skillet. For Sandwich: In hot oil, saut. onions,bell pepper. Slice bread lengthwise, horizontally, into 3 even slices. Spread bottom bread slice with half of the Italian Sauce. On top arrange meatballs, then both cheeses. Spread second bread slice with remaining sauce; place, with sauce side down, on cheese. Spread top of this slice with some ofthe butter; cover with onions and bell peppers. Top with buttered crust slice. Place on baking sheet; wrap baking sheet and sandwich with foil; bake at 375 degrees for 1 hour. Eat with a knife and fork. Serves 8. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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