Lisas' Hot Italian Meatball Sandwiches
Yield
6 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| ½ | pound |
ground pork
|
|
| ½ | cup |
cornflake crumbs
|
* |
| ¼ | cup |
evaporated milk
|
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
onion flakes
dried |
|
| 8 | ounces |
mozzarella cheese
shredded |
|
| 1 | teaspoon |
italian seasoning
|
*
|
| 2 | cups |
pizza sauce
|
|
| 6 | slices |
mozzarella cheese
|
*
|
| 6 | each |
french rolls
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 226.8 | g |
ground pork
|
|
| 118 | ml |
cornflake crumbs
|
* |
| 59 | ml |
evaporated milk
|
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
onion flakes
dried |
|
| 231.2 | ml/g |
mozzarella cheese
shredded |
|
| 5 | ml |
italian seasoning
|
*
|
| 473 | ml |
pizza sauce
|
|
| 6 | slices |
mozzarella cheese
|
*
|
| 6 | each |
french rolls
|
* |
Directions
Combine beef, pork, crumbs, milk, egg, italian seasoning, and onion.
Mix well and form into 1½ inch meatballs.
Cube the mozarella into ½ inch cubes.
Press 1 cube into each meatball, cover well with the meat.
Place on ungreased cookie sheet and bake for 18 to 20 minutes.
In a saucepan heat the pizza sauce.
Add meatballs and warm through.
Slice a V shaped lengthwise cut into sub rolls.
Use the cut out for breadcrumbs later.
Pile down the cut 5 to 6 meatballs.
Spoon on sauce and lay a slice of mozarella cut in half so it covers the length of the roll on the top of the sandwich.
Place under the broiler for 2 to 3 minutes or until bubbly.
