Meatball Subs & Sauce

Meatballs:
1 cup unseasoned bread crumbs or crushed saltines
3/4 cup shredded Parmesan or mozzarella cheese
1/2 cup milk
1/2 cup low-sodium beef broth
1/2 cup chopped fresh parsley
3 eggs, lightly beaten
1 1/2 tablespoons dried oregano
3 cloves garlic, finely minced
1 1/2 teaspoon salt
2 teaspoons ground black pepper
2 teaspoons dried basil
1/2 teaspoon red pepper flakes (optional)
2 pounds ground beef or ground turkey

To dredge the meatballs:
1 1/2 cups flour in a shallow baking dish

In a large bowl, mix all of the meatball ingredients together EXCEPT the meat. Let the mixture sit for 10-15 minutes so the breadcrumbs/crackers can soak up the liquid a little bit. Add the meat and mix well with your hands until all the ingredients are combined.

Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and lightly grease the foil. Form golf ball-sized meatballs and dredge them in the flour until lightly coated. Place the meatballs on the baking sheet about one inch apart. Bake for 20 -25 minutes until the meatballs are completely cooked through.

When the meatballs come out of the oven, let them sit for about 15 minutes. Gently scrape off any fat and place the meatballs in a 9X13-inch baking dish (or similar size). Pour the hot tomato sauce over the meatballs.

Sauce:
1 28-ounce can crushed tomatoes (or tomato sauce)
1 1/2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon sugar (this helps cut the acidity of the tomatoes)
1/2 teaspoon garlic powder
1/2 teaspoon salt

Combine the sauce ingredients in a medium saucepan and bring to a low simmer. Simmer for 10-15 minutes on low. Keep warm until the meatballs are finished baking.

To assemble the sandwiches, slice the buns in half. Place 3-4 meatballs on each bun and cover with desired amount of sauce, top with Mozzarella cheese, sliced or shredded. Serve immediately with lots of napkins.

*Note: When I make these, I often prepare and bake the meatballs earlier in the day. To reheat, I place the meatballs in the pot with the simmering sauce and let them warm up together. And since I know someone will ask, the meatballs freeze great. Freeze them, unbaked, on a baking sheet. Once frozen, they can be placed in a freezer-safe ziploc bag. Bake them (without thawing first), adding 6-7 minutes to the baking time. Incidentally, they also freeze great after they have been baked. Freeze them in a freezer-safe ziploc bag and reheat them in the simmering sauce until they are warmed through.

Taco Stuffing

2 pounds lean ground beef or turkey
1 medium onion, chopped
6 cups water
1 cup rice (white or brown)
1 teaspoon oregano
1 tablespoon sugar
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
2 cloves garlic, finely minced
2 (8 oz.) cans tomato sauce
2 (6 oz.) cans tomato paste
1 (15 oz.) can pinto beans, rinsed and drained

In a large pot, brown the ground beef or turkey with the onion and garlic and cook until the meat is no longer pink and the onions are translucent. Drain any accumulated grease. Add the water, rice, seasonings, tomato sauce, tomato paste and beans. Bring the mixture to a boil and then reduce the heat and simmeruncovered for 40 minutes, stirring occasionally, watching to make sure it doesn’t stick to the bottom of the pot (if you are using brown rice, it may need to simmer for up to 60-70 minutes). The mixture will seem very watery at first, but after simmering, it will thicken to perfection as the rice absorbs water and all the ingredients meld together.

Serve as the filling in a taco, ontop of a taco salad, dip with tortilla chips, sloppy joes, or freeze the leftover meat/rice mixture to defrost and reheat later.