I originally made a meatball parm recipe back in March. I was a little disappointed with the outcome because I felt like I could taste the breadcrumbs….not how I want my meatball to taste! Since I had some ground beef leftover I want to give this another go. Luckily, my Italian Cooking cookbook had a recipe that called for no breadcrumbs!!! I only added a pinch when I was mixing since it seemed to need just a tad to absorb some of the moisture from the egg. They turned out exactly how I wanted!
The spaghetti sauce was also a pleasant surprise. The cookbook said to add some red wine to the sauce, and boy that was a really great addition! I can’t wait to have the leftovers for lunch!
1 pound ground beef
1 teaspoon Italian bread crumbs
1/2 teaspoon dried basil
1/2 teaspoon dried Oregano
2 Tablespoons parmesan cheese plus slices for sandwich
1/2 tsp black pepper
1 tsp garlic powder
1/2 teaspoon garlic salt
2 tablespoons red wine
1 cup jarred spaghetti sauce (I use Classico or Bertolli)
1. Pre-heat oven to 350
2. Combine beef, basil, oregano, bread crumbs, cheese, pepper, garlic salt, garlic powder, and egg. Form into balls. Place onto lighted greased baking sheet and back for 10-12 minutes.
3. In a sauce pan, combine jarred sauce and red wine. Bring to boil, then simmer until needed.
4. To finish the sandwich, place cooked meatballs on the bread, cover it with red sauce and sliced cheese. Broil for 6 minutes until cheese is melted.
Source: Betty Crocker’s Italian Cooking