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Mozzarella meatball sandwich
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| Mozzarella Stuffed Meatball Hoagies | |
| 1 lb | ground beef |
| 1 | egg |
| 2 Tablespoons | milk |
| 1 Tablespoon | Tabasco Hot Sauce |
| ½ Cup | Italian Seasoned Bread Crumbs |
| ½ Cup | grated parmesan cheese |
| 1 teaspoon | salt |
| ½ teaspoon | pepper |
| ¼ teaspoon | dried oregano |
| ¼ teaspoon | dried basil |
| 12-15 1 inch mozzarella balls (marinated in olive oil) | |
| 1 26oz jar | favorite pasta sauce, or homemade sauce |
| 4-6 Garlic Ciabatta Rolls, or other rolls of choice, cut in half | |
| 4 | sliced provolone cheese, each cut into halves |
1. Preheat oven to 350. Place beef, egg, milk, hot sauce, bread crumbs, parmesan, salt, pepper, oregano and basil in a large bowl. With hands or large spoon, mix until well combined.
2. Scoop about ¼ Cup meat mixture in hands; press 1 mozzarella ball into middle of meat and form a ball around the cheese. Do this until all meat and cheese is used up; makes about 12-15 large meatballs.
3. Place all meatballs into a 9×13 inch baking dish that has ¼ Cup olive oil spread into bottom. Bake for 20 minutes; flip all meatballs. Bake for an additional 15-20 minutes or until meatballs are cooked through.
4. Place pasta sauce into a large pot. Place cooked meatballs in sauce. Simmer on low heat.
5. Place ½ slice of provolone onto the cut sides of rolls. Place onto tin foil or baking sheet and broil in oven for 1-2 minutes or until rolls are toasted and cheese is melted.
6. Place 3-4 meatballs onto bottom halves of toasted rolls. Spoon pasta sauce over meatballs and sprinkle with parmesan cheese. Close with top roll and serve warm.
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