Tuesday, February 8, 2011

Meatball Sandwiches and Apple Coleslaw

     Well, the picture for this one isn't the best because we forgot to take a picture until my husband took 2nd helpings.  But, I hope you can see how tasty that meatball sandwich looks and believe me, the coleslaw did not disappoint!  I actually made meatball sandwiches because the tomato pork chops made a TON of sauce (don't worry, I scaled it down when I posted it to fix that problem) so I needed to use it up.  It was a wonderful solution and there was no need to tell our friends that were over for dinner that the sauce was recycled from a previous meal!  

1 lb. ground beef
3/4 c. italian style bread crumbs
2 tsp. dried Italian seasoning
2 cloves garlic, minced
1 Tbl parsley
2 Tbl grated Parmesan cheese
1 egg, beaten
4 hoagie rolls 
1 Tbl olive oil
1/2 tsp. garlic powder
1 c. mozzarella cheese
1 jar spaghetti sauce (or make your own like the sauce found here


1.  Preheat the oven to 350 degrees F.

2.  In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.

3.  Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the hoagie rolls in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder. Slip the rolls into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.

4.   While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat (If you are using the tomato sauce recipe from the pork chops, just add 1 Tsp. of sugar and 1 Tbl italian seasoning to the sauce to make it more like spaghetti sauce). When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with mozzarella cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, and enjoy!    

3 c. chopped cabbage
1 unpeeled red apple, cored and chopped
1 unpeeled Granny Smith apple, cored and chopped
1 carrot, grated
1/2 c. finely chopped red bell pepper
2 green onions, fine chopped
1/3 c. mayonnaise
1/3 c. brown sugar
1 Tbl. lemon juice

1.  In a large bowl combine cabbage, red apple, green apple, carrot, red bell pepper, and green onions.
2.  In a small bowl, mix together mayonnaise, brown sugar, and lemon juice.  Pour dressing over salad. 

I don't even like coleslaw very much but I LOVED this recipe!  One of our guests also does not like coleslaw but loved this.  So switch up the traditional salad with this cole slaw sometime! 

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