Meatball Grinders

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Meatball Grinders

 


1 ½ pounds ground beef
¾ cup dry, Italian-style bread
  crumbs
1 medium onion, chopped
1 egg
2 tablespoons grated
  Parmesan cheese
1 ½ teaspoons salt
½ teaspoon pepper
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 package Piggly Wiggly Spaghetti Sauce
1 ½ cups water
4 grinder-style or individual
  Italian rolls
2 cups shredded mozzarella
  cheese
Combine ground beef, breadcrumbs, onion, egg, Parmesan cheese, 2 tablespoons tomato sauce, salt and pepper.  Shape mixture into 1 ½-inch balls.  Place on ungreased jellyroll pan.  Bake at 350°F. for 15 to 20 minutes or until done.
Meanwhile, combine remaining tomato sauce, tomato paste, spaghetti sauce and water in saucepan.  Heat to boiling, reduce heat and simmer 10 minutes, stirring occasionally.
Slice off one end of each roll; hollow bread out of inside roll, leaving a ½-inch think crust.  Fill each roll with layers of meatballs, sauce and mozzarella cheese.  Place slice of bread back in place, then wrap each roll in aluminum foil.  Bake at 350°F. for 15 to 20 minutes.
4 servings