Servings: Makes 6
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| 1 |
pound lean ground beef |
| 1/2 |
pound turkey Italian sausage, removed from casing |
| 3/4 |
cup fresh bread crumbs |
| 1 |
egg |
| 3 |
cloves garlic, minced |
| 1/4 |
teaspoon salt |
| 1/4 |
teaspoon pepper |
| 1/2 |
cup chopped onion |
| 1 |
jar (26 ounces) traditional-style spaghetti sauce |
| 2 |
tablespoons balsamic vinegar |
| 1 1/2 |
teaspoons dried Italian seasoning |
| 6 |
Cobblestone Mill Sub Rolls, warmed and split |
| 1 |
cup (4 ounces) shredded Monterey Jack cheese |
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  View this recipes
nutritional information |
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Combine beef, sausage, bread crumbs, egg, garlic, salt and pepper in large bowl. Shape into 18 meatballs. - Cook meatballs in 12” skillet over medium heat until browned on all sides, about 8 minutes. Remove from skillet; keep warm.
- Add onion to skillet; cook and stir until tender, about 3 minutes.
- Stir in spaghetti sauce, vinegar and seasoning; bring to a boil.
- Stir in meatballs; reduce heat to low. Cover and simmer, stirring occasionally, 20 to 25 minutes or until meatballs are no longer pink in centers.
- Place 3 meatballs on each sub roll. Spoon sauce evenly over meatballs; sprinkle with cheese.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes |
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