| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy, Eggs |
Italian |
|
1 |
Servings |
INGREDIENTS
|
|
Nonstick vegetable oil spray |
| 1 1/2 |
lb |
Lean ground beef |
| 1/2 |
c |
Grated Parmesan cheese |
| 2 |
lg |
Eggs |
| 1/4 |
c |
Chopped fresh parsley; (preferably Italian) |
| 1/4 |
c |
Crushed cornflakes |
| 3 |
lg |
Garlic cloves; minced |
| 2 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Ground white pepper |
| 1/2 |
ts |
Salt |
| 3 |
c |
Purchased marinara sauce |
| 6 |
|
Long Italian or French rolls; split lengthwise, toasted |
|
6 |
Servings |
INSTRUCTIONS
A classic sandwich that is guaranteed to satisfy, whether served as a
weekend lunch or an easy weeknight supper.
Preheat oven to 350°F. Spray heavy large baking sheet with nonstick
vegetable oil spray. Combine ground beef, grated Parmesan cheese, eggs,
chopped fresh parsley, crushed cornflakes, minced garlic, dried oregano,
ground white pepper and salt in large bowl and blend thoroughly. Using
moistened hands, shape meat mixture into 1 1/2-inch rounds and place on
prepared sheet, spacing evenly. Bake meatballs until just firm to touch and
cooked through, about 20 minutes
Bring marinara sauce to simmer in heavy large saucepan. Add meatballs to
sauce and simmer until sauce thickens slightly, about 15 minutes. (Can be
prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat before
continuing.)
Gently press center of bottoms of rolls to compact slightly. Spoon 5 or 6
meatballs into depression in each roll. Spoon enough sauce over to coat.
Place tops of rolls over and serve.
Bon Appétit February 1995
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 16, 1998
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