Stuffed Italian Meatball Sub
|Ground chuck||1 Pound|
|Fine dry italian seasoned bread crumbs||1⁄4 Cup (4 tbs)|
|Minced fresh onion||1⁄4 Cup (4 tbs)|
|Olive oil||1 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), minced|
|Tomato paste||2 Tablespoon|
|Dried rosemary||1 Teaspoon|
|Canned no salt added whole tomatoes||14 1⁄2 Ounce, undrained and chopped (1 Can)|
|Coarsely chopped fresh basil/4 teaspoons dried basil||1⁄4 Cup (4 tbs)|
|French bread loaf||16 Ounce|
|Shredded part skim mozzarella cheese||2 Ounce (1/2 Cup)|
Preheat oven to 375°.
Combine the first 6 ingredients in a bowl; stir well.
Shape mixture into 30 (1-inch) meatballs; place on a broiler pan.
Bake meatballs at 375° for 20 minutes or until done.
Heat oil in a large saucepan over medium-high heat until hot.
Add 1 cup onion and garlic; saute 3 minutes or until tender.
Add tomato paste, sugar, rosemary, 1/4 teaspoon salt, and tomatoes; bring to a boil.
Reduce heat, and simmer 15 minutes.
Remove from heat; stir in meatballs and basil.
Cut bread loaf in half horizontally.
Scoop out bread from bottom half of loaf, leaving a 1-inch-thick bread shell; reserve bread for another use.
Spoon meatballs and sauce into bread shell; sprinkle with cheese.
Top with top half of bread.