Meatball Subs

These sandwiches are fantastic, and very easy to make! This time around, I substituted jarred Ragu Spaghetti Sauce that I doctored up, for the homemade sauce below because I was in a hurry, but the homemade sauce is awfully good, too.

chpd onion
minced garlic
1 tbsp olive oil
1 (28-oz) can tomatoes, undrained
1/2 of a (6-oz) can tomato paste
1/2 cup water
1 bay leaf
1 1/2 tsp dried oregano leaves
1 tbsp sugar
1/2 tsp salt
1/8 tsp black pepper

Saute the onion and garlic in the olive oil until tender. Add the remaining ingredients and bring to a boil, Reduce heat, cover and simmer for 30 minutes, Remove bay leaf and set sauce aside.

4 slices white bread, crusts removed and bread cubed
2 tbsp water
2 eggs, lightly beaten
1 pound hamburger
1/2 cup Parmesan cheese
2 tbsp minced parsley, optional
1/2 tsp dried oregano leaves
1/2 tsp salt
dash black pepper

In a large bowl, toss bread cubes with eggs mixed with water. Add the hamburger, Parmesan cheese, oregano, salt and pepper. Lightly mix together and form into 1 1/2" meatballs. Place on a cookie sheet lined with foil, and bake 350 degrees for 20 - 25 minutes. Add to the sauce and simmer for another 20 minutes. This time around, I baked the meatballs at 400 degrees for about 20 minutes, put them in a pan, added some of the sauce and then proceeded with the rest of the recipe.
For the Sandwiches
5 - 6 Italian rolls or Hoagie buns
sliced Provolone or Mozzarella cheese (In the photo above, I used Sargento shredded Mozzarella and Provolone Artisan Blend)

Spoon desired amount of meatballs and sauce on the buns and, if desired, top with cheese. Loosely wrap each sandwich in foil and bake for 15 minutes, or until cheese is melted and browned.