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Tuesday, September 22 2015

Make your own breadcrumbs for pennies by simply giving dry, leftover bread a whirl in the food processor.

1      egg, lightly beaten
1/2   cup   fine dry bread crumbs
1/2   teaspoon   garlic salt
1/4   teaspoon   black pepper
1    pound   lean ground beef
6      hoagie buns
1    16 ounce jar  Alfredo or marinara pasta sauce
6    slices  provolone cheese (about 6 ounces)
Preheat oven to 350 degrees F. In a large bowl combine egg, bread crumbs, garlic salt, and pepper. Add ground beef; mix well. Shape mixture into twenty-four 1 1/4-inch meatballs. Arrange in a 913-inch baking pan. Bake, uncovered, for 15 minutes.
Split hoagie buns nearly all the way through but leave a long side attached. Spread 2 tablespoons of the Alfredo sauce over the bottom of each bun. Fill buns with meatballs and cheese.
Place sandwiches on a large baking sheet. Bake, uncovered, for 6 to 8 minutes or until buns are toasted and cheese is melted. Meanwhile, heat the remaining Alfredo sauce and serve with sandwiches for dipping.

Per Serving: cal. (kcal) 733, Fat, total (g) 41, chol. (mg) 152, sat. fat (g) 21, carb. (g) 57, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 1, Trans fatty acid (g) 1, fiber (g) 2, sugar (g) 11, pro. (g) 33, vit. A (IU) 777.44, vit. C (mg) 0, Thiamin (mg) 0.43, Riboflavin (mg) 0.52, Niacin (mg) 6.32, Pyridoxine (Vit. B6) (mg) 0.29, Folate (µg) 116.92, Cobalamin (Vit. B12) (µg) 2.2, sodium (mg) 1405, Potassium (mg) 257, calcium (mg) 565.42, iron (mg) 4.68, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:23 am   |  Permalink   |  0 Comments  |  Email

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