Italian Meatball Hoagies

I hardly ever make my own meatball hoagies. If Pap and I get a craving we usually head over to Subway. Theirs are very good and a reasonable price. But today I decided to make some at home. First I had to cut the recipe in half, otherwise we would be eating meatballs clear up to Thanksgiving. Even with the recipe reduced to half, it still made about 20 meatballs. I'll probably freeze some for a later time.

I served the hoagie with a large handful of "Cape Cod" Sea Salt and Cracked Pepper Potato Chips. My daughter introduced me to these chips. They are absolutely delicious. If you can find them in your grocery store, I highly recommend you give them a try.

Ingredients:

4 eggs

1/2 cup milk

1 cup grated Parmesan cheese

2 garlic gloves, minced

2 tablespoons dried parsley flakes

1 & 1/2 teaspoons dried basil

1 & 1/2 teaspoons dried oregano

1/4 teaspoon pepper

2 pounds ground beef

2 cups crushed saltines (about 60 crackers)

Ingredients for Sauce:

2 cans (15 ounces each) tomato sauce

1/2 cup grated Parmesan cheese

1 & 1/2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon dried parsley flakes

1/2 teaspoon salt

12 hoagie buns, split

Sliced mozzarella cheese, optional

Directions:

1. In a large bowl, combine the first eight ingredients. Crumble beef over mixture and sprinkle with cracker crumbs; mix gently. Shape into 1-inch balls. Place in ungreased 15-inch x 10-inch baking pans. Bake at 350 degrees for 20-25 minutes or until meat is no longer pink. Drain on paper towels.

2. In a large saucepan, combine the tomato sauce, Parmesan cheese, oregano, basil, parsley and salt. Bring to a boil over medium heat; add meatballs. Reduce heat; cover and simmer for 20 minute or until heated through. Serve meatballs and sauce on buns. Top with mozzarella cheese if desired. Yield: 12 servings.