Monday, November 29, 2021

Homemade Italian Meatball Subs


Who needs to call a sub shop when you can make these delicious meatball subs at home?  So easy to make and this recipe is far better than what you will get in a sub shop. These are filled with juicy and tender homemade meatballs that have been simmered in a delicious sauce and loaded into a toasted bun with melty Italian cheese. What more could you want?

Homemade Italian Meatball Subs

1 lb ground beef
2 eggs beaten
1/2 cup milk
1/2 cup grated or shredded parmesan cheese
1 cup Italian bread crumbs
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon pepper
1 24 oz. Ragu Tomato, Garlic and Onion
Hoagie Rolls
Sliced Mozzarella or Provolone cheese

In a large bowl add all your meatball ingredients.  Using your hands mix everything until combined. Do not over mix or meatballs will be tough.  Mix until just combined. 

Shape into 2 inch meatballs and set aside.  In a large skillet add 1 tablespoon of butter and 1 tablespoon of olive oil and set temperature to medium high heat.  Brown each meatball on all sides.  Add your Ragu tomato sauce to the meatballs.  I like this Ragu because it has lots of onions, garlic and bits of sweet tomatoes among other ingredients that make it like home-made.


Cover skillet and turn the heat down to simmer.
  Allow to cook for about 30 minutes.  Remove from skillet and put in a bowl. 

Prepare your sandwich. 

First toast your rolls.  I like to spread butter on my rolls and lay them on a baking sheet. Then I put them under the broiler for about 3 minutes until lightly browned.  Remove from oven and spoon a little sauce over the bun.

Place 3 meatballs on each hoagie bun.  Spoon a little more sauce over the meatballs.  Top with slices of provolone or Mozzarella cheese. 

Put baking sheet back in the oven and broil until cheese has melted down over the meatballs and bun.


Any leftover meatballs, save for another sub or spaghetti and meatballs! 


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Friday, November 26, 2021

Thanksgiving Enchiladas

Thanksgiving Enchiladas
















So what to do with all that turkey and stuffing…. Here’s another good idea to use it all up... and a tasty one too. You will love this recipe! 


Thanksgiving Enchiladas 


2 cups leftover cooked turkey (shredded)

2 cups leftover stuffing

2 cups shredded Monterey Jack cheese (divided)

8 soft flour tortillas

3 Tablespoons butter

3 Tablespoons flour

1 1/2 cups chicken broth

1 cup sour cream

1/2 teaspoon garlic powder

1/4 teaspoon pepper


Preheat oven to 350 degrees. Grease a 9 x 13 pan using non-stick cooking spray.

























In a medium saucepan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth.  Stir in sour cream, garlic powder, and pepper.  Lower to simmer while it gets thick and bubbly.  If too thick add a little more broth. Set aside.

















 In a medium bowl, mix turkey and stuffing together. Set aside.


Pour ½ cup of sauce in baking dish and spread out from end to end.























Warm tortillas in microwave for a few seconds just to make them warm so they are easier to work with.  Lay out flat and place a tablespoon of mixture down the center of each tortilla. Roll each one up and place in on Roll up in tortillas and place in pan seam side down. Line them up close together side by side.




















Pour the rest of the sauce on top and all around sides of enchiladas and cover with remaining cheese.  Spray aluminum foil with non-stick cooking spray and cover dish. 























Bake 20-22 minutes.  Uncover and place under broiler for a minute or two to brown cheese.













Serve with some cranberry sauce on top!  YUM.












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