Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Meatball-Sausage Subs
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- Level: Easy
- Total: 8 hr 30 min
- Prep: 1 hr 30 min
- Cook: 7 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 802
- Total Fat
- 40 g
- Saturated Fat
- 15 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 49 g
- Cholesterol
- 175 mg
- Sodium
- 1641 mg
- Level: Easy
- Total: 8 hr 30 min
- Prep: 1 hr 30 min
- Cook: 7 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 802
- Total Fat
- 40 g
- Saturated Fat
- 15 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 49 g
- Cholesterol
- 175 mg
- Sodium
- 1641 mg
Ingredients
Directions
- Combine the crushed tomatoes, tomato paste, bay leaves and parmesan rind in a 6-quart slow cooker. Add 1 cup water, 1/4 cup parsley, 2 chopped garlic cloves, 1/2 teaspoon salt and a few grinds of pepper.
- Combine the breadcrumbs and milk in a medium bowl; soak 2 minutes. In a separate bowl, combine the beef, eggs, 1 cup parmesan, the remaining 1/4 cup parsley and 2 chopped garlic cloves, 1 teaspoon salt and 1/2 teaspoon pepper. Add the breadcrumb-milk mixture and mix with your hands until combined. With damp hands, shape into 24 meatballs, about 1 1/2 inches each; transfer to the slow cooker.
- Add the sausage pieces to the slow cooker, then cover and cook on low, 7 hours. Remove the bay leaves and parmesan rind and stir in the remaining 1/2 cup parmesan. Season with salt and pepper. Serve on the bread and top with mozzarella.
