Beef Meatball Sub Filling and Turkey Meatball Filling

BY MAGGIE
Serves: 2 families of 6 (4 meatballs per person) or
4 families of 2-4 (3-6 meatballs per person)
2 jars Classico spaghetti sauce
1 teaspoon chopped garlic
3 Tablespoons Italian seasoning
2 bay leaves
1 can of crushed tomatoes
salt and pepper
meatballs (about 48)
Puree tomatoes then add everything else except for the meatballs to a pot and simmer about 20 minutes or heat on low in a crockpot for about an hour. Add meatballs and simmer another 10 minutes. Serve on buns, french loaf or even on top of spaghetti with melted mozzarella or provolone cheese.

VARIATION BY AMANDA:
Serves:  2 families
2 jars spaghetti sauce
1 teaspoon chopped garlic
3 Tablespoons Italian seasoning
1 can of crushed tomatoes
salt and pepper
Frozen meatballs- I used turkey (30 per bag)
6 sub sandwich rolls per family

1. Puree tomatoes in blender for about 2 seconds.
2. Dump in to a large bowl.  Pour in 2 cans of spaghetti sauce, garlic, seasonings and mix well.
3. Label freezer bags with directions (see cooking directions).
4. Place frozen meatballs in a bag then pour half the sauce into each bag (measures to be approx 3 1/2 cup sauce). Freeze flat.

Cooking directions: Thaw in fridge overnight.  Reheat on stove top and serve on buns, french loaf or even on top of spaghetti with melted mozzarella or provolone cheese. Broil if desired to toast the cheese on top!

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