1-1/2 pound of ground beef
1-pound of bulk Italian seasoned ground chicken or Italian sausage or ground pork
1 cup seasoned dry bread crumbs
3/4 cup freshly grated Parmesan cheese
1/2 cup, grated onion
2 cloves garlic, finely minced
2 teaspoons Italian Seasoning
1 teaspoon salt
1 teaspoon freshly ground pepper
2 eggs, lightly beaten
1/3 cup milk
Jarred spaghetti or marinara sauce
hoagie or sub rolls split through one side of the roll only
Preheat oven to 425 degrees
Put all the meatball ingredients (except the spaghetti sauce and rolls) in a large mixing bowl and work the meat mixture with your hands to combine. (rub your hands with olive oil before you start working the mixture so it will be a less sticky process)
When mixed well form meatballs using a 1/4 cup measure to scoop up meat to make uniform meatballs. I found it helpful again to rub my hands with oil before forming the meatballs.
Place the meatballs on large cooking sheet lined with foil.
Bake at 425 degrees for 15-20 minutes.
Yield: 22 meatballs (You will yield more or less depending on the size you choose)
When five minutes are left on the cooking time heat up the marinara or spaghetti sauce in a large saucepan.
When meatballs are removed from oven place 12 of them into the sauce and let them simmer while preparing the rolls for sandwiches.
Put 3 meatballs on each roll and pour a little more sauce over the meatballs. If you like place 2 slices of cheese on the meatballs and heat under broiler or in toaster oven till the cheese melts.
You can also cut the meatballs in half before putting them on the rolls.
Serve with extra sauce on the side.
The 12 meatballs will make at least 4 sandwiches and for smaller appetites using 2 meatballs you can yield 8 sandwiches.
You can freeze the remaining meatballs to use later in another dish or sandwiches.