Recipes: Family Favorite--Meatball Hoagies

I don't know if I've mentioned this before, but I write notes in my cookbooks. My family gives me a verdict--delicious, good, don't ever make again (not restricted to those three--sometimes, the notes get hilarious). I also record the date I first make a recipe. This one goes back to 11/16/1989. Since that long ago date (before my children were even born!), I've made this so many times. Hope you and your family enjoy as well!

Homemade Meatballs: (or use store-bought if you're busy, no shame in that)

1 pound ground beef (or some combination of different ground meats--just be sure there's enough fat content to hold the meatballs together)

1/2 cup dried bread crumbs (I use Italian)

1 clove garlic, minced

2 tablespoons minced parsley

1 tablespoon dried basil, crumbled

1 egg, lightly beaten

1/2 teaspoon salt (or not, I tend to cut salt if not necessary)

1/4 teaspoon ground pepper

(original recipe calls for oil; I bake my meatballs so no need)

Directions:

Combine the beef, bread crumbs, garlic, parsley, basil, egg, salt, and pepper. Mix thoroughly and shape into balls using heaping tablespoon measure. Bake at 400 degrees for approximately 20 minutes, turning halfway. Time varies on exact size so crack one open at

around 15 minutes to see if cooked through.

"Homemade" Marinara Sauce

(This is a thick sauce perfect for hoagies--add more liquid if you prefer thinner for spaghetti and meatballs).

Ingredients:

2 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced

3/4 cup tomato paste (two small cans)

2 1/2 cups chopped fresh or canned tomatoes (I use diced or crushed, not whole)

1 carrot, peeled and grated, or 1 teaspoon sugar (I use the carrot to be healthy:)

1/2 teaspoon freshly ground pepper

1 tablespoon basil, crumbled

5 tablespoons butter (original recipe; I delete and substitute red wine to taste)

Directions:

1. Saute onion and garlic in oil until soft.

2. Add tomato paste, tomatoes, carrot, pepper, and basil.

3. Simmer for 30 minutes.

4. Splash with red wine to reach desired level of thickness. Allow to cook until blended.

5. Serve as sauce for hoagie or with pasta.

Assembly:

Ingredients:

Hoagie rolls (We use Pepperidge Farm)

Provolone cheese

Grated Sharp Parmesan, Romano, or Asiago cheese

1. Use hoagie rolls of your choice.

2. Place 3 -4 meatballs in roll.

3. Spoon sauce over and between meatballs.

4. Top with cheese of choice (or more than one). Microwave to melt cheese if desired.

5. Enjoy!!

Note: From the Fannie Farmer Cookbook with modifications. :)

Dear Readers, please share one of your family's favorite meals below!