Meatball Hoagies With Seasoned Fries Recipes

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MEATBALL HOAGIES



Meatball Hoagies image

Homemade Hoagies in just 20 minutes! Whip up these tasty sandwiches when you're wondering what's for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 4

2 cups any variety tomato pasta sauce or Slow Cooker Spaghetti Sauce*
24 frozen cooked meatballs (from 16-oz bag)
4 hoagie buns, split
1 cup shredded mozzarella cheese (4 oz)

Steps:

  • In 2-quart saucepan, heat tomato pasta sauce and meatballs over medium heat 15 minutes, stirring occasionally, until thoroughly heated.
  • Place each bun on serving plate. Fill each with up to 6 meatballs. Sprinkle with 1/4 cup cheese.

Nutrition Facts : Calories 540, Carbohydrate 53 g, Cholesterol 105 mg, Fiber 4 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 1450 mg, Sugar 14 g, TransFat 1 g

STUFFED MEATBALL HOAGIES



Stuffed Meatball Hoagies image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 37

8 cups Basic Red Sauce, recipe follows
1 large egg
1 pound lean ground beef
1/2 cup chopped yellow onion
1 tablespoon minced garlic
1 tablespoon minced parsley leaves
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
1 teaspoon ketchup
1 teaspoon Essence, recipe follows
1/2 teaspoon salt
4 to 6 (6-inch) hoagie buns
2 tablespoons olive oil
1/2 pound coarsely grated mozzarella cheese
4 to 6 tablespoons finely grated Parmesan
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons olive oil
1 1/2 cups chopped yellow onion
1 tablespoon minced garlic
1/2 teaspoon salt
2 (15-ounce) cans tomato sauce
3 tablespoons tomato paste
2 cups water
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
2 (28-ounce) cans whole peeled tomatoes

Steps:

  • Pour the Basic Red Sauce into a large, heavy pot and bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl and stir well to combine.
  • Using your hands, divide the meatball mixture into 12 even portions and roll into smooth meatballs. Place meatballs on a plate as they are formed. When all the meatballs are shaped, gently place the balls into the simmering sauce 1 at a time. Simmer the sauce, uncovered, for at least 10 minutes before stirring. The meatballs should begin to float to the top when they are able to be stirred. Stir gently and continue to simmer for an additional 20 to 30 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pot.
  • Using oven mitts or pot holders, remove the sauce from the heat and cover to keep warm. Preheat the oven to 450 degrees F.
  • Using a sharp knife, slice a thin layer off the top of each hoagie bun and, using your hands, remove some of the bready interior to form a hollowed-out submarine shape. Brush the inside of the hollowed out buns with the olive oil. Divide half of the grated mozzarella evenly between the hoagie buns and bake, uncovered, until the cheese is melted and buns are lightly golden, about 3 to 4 minutes. Remove from the oven and ladle some of the hot tomato sauce into the buns. Place 2 or 3 meatballs inside each bun and top with more sauce. Divide the remaining mozzarella cheese among the tops of the buns and sprinkle with the Parmesan. Return to the oven and bake until bubbly and hot throughout and the cheeses are golden brown, 4 to 6 minutes.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.
  • Heat the olive oil in a large, heavy pot over medium heat. Add the onions, garlic, salt, basil, oregano, and pepper, and cook, stirring, until soft, about 5 minutes. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onion and stir well. Bring to a simmer over medium-high heat. Lower the heat to medium-low and simmer, uncovered, for 45 minutes, stirring occasionally with a long-handled wooden spoon.
  • Using oven mitts or pot holders, remove the pot from the heat and use the sauce as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.

ITALIAN MEATBALL HOAGIES



Italian Meatball Hoagies image

From a TOH Entertaining cook-book I received from a TOH party. The cook-book is full of fabulous recipes:-)

Provided by CoffeeB

Categories     Lunch/Snacks

Time 35m

Yield 12 serving(s)

Number Of Ingredients 17

4 eggs
1/2 cup milk
1 cup parmesan cheese, grated
2 garlic cloves, minced
2 tablespoons parsley flakes
1 1/2 teaspoons oregano
1/4 teaspoon pepper
2 lbs ground beef
2 cups saltines, crushed (about 60 crackers)
2 (15 ounce) cans tomato sauce
1/2 cup parmesan cheese, grated
1 1/2 teaspoons oregano
1 teaspoon basil
1 teaspoon parsley flakes
1/2 teaspoon salt
12 (6 inch) submarine buns, sliced
mozzarella cheese (optional)

Steps:

  • In a large bowl, combine the first 7 ingredients.
  • Crumble beef over mixture and sprinkle with cracker crumbs.
  • Mix gently.
  • Shape into 1 inch balls.
  • Place in ungreased 15x10 inch baking pan.
  • Bake at 350 degrees for 20-25 minutes or until meat is no longer pink.
  • Drain on paper towels.
  • For Sauce:.
  • In a large sauce pan, 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 minutes or until heated through.
  • serve meatballs and sauce on buns.
  • Top with mozzarella cheese if desired.

Nutrition Facts : Calories 315, Fat 18.1, SaturatedFat 7.6, Cholesterol 125.8, Sodium 872.6, Carbohydrate 14, Fiber 1.6, Sugar 3.5, Protein 23.5

MEATBALL HOAGIES!!!



Meatball Hoagies!!! image

Make and share this Meatball Hoagies!!! recipe from Food.com.

Provided by chris_tam

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 3

16 ounces meatballs
1 cup barbecue sauce (may need a little more)
1/2 cup green pepper (1)

Steps:

  • cook meatballs and green peppers in skillet over medium heat until meatballs are browned on both sides. Add barbecue sauce and heat through.
  • Serve on Hoagie rolls or over rice!

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