As I have said before, one of Mr. B's favorite meals is sandwiches. Recently I made up one of his favorites, homemade meatball sandwiches. I made the meatballs myself, but saved myself some time by using Ragu Pasta Sauce. The meatballs are tender and juicy and the Ragu Pasta Sauce is rich and hearty, making this the perfect weeknight meal.
I've been using Ragu Pasta Sauces for years! I'm sure I picked up my love of this sauce from my mom. While she grew up in Iowa, she LOVED pasta and sauce. From spaghetti to lasagna, there was always a jar of Ragu Pasta sauce in the cupboard when I was growing up. Just like Assunta Cantisano, the founder of Ragu Pasta Sauce, my mother liked to feed her family using the freshest ingredients. To this day, Ragu remains committed to Assunta's high standards of affordability, farm fresh ingredients and no artificial flavors and no high fructose corn syrup. Just like the homemade sauce I make each fall when my tomatoes are ripe, Ragu Pasta Sauce is slowly simmered to add those wonderful layers of flavor.
Ingredients (makes 12-2oz Meatballs):
- 1/2 cup onion, diced fine
- 2 cloves garlic, diced fine
- 1 tablespoon olive oil
- 1/2 lb Italian Sausage
- 1/2 lb 80/20 Ground Beef
- 2/3 cup dry bread crumbs
- 1 tablespoon Italian seasoning
- 1 egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 Jar Ragu Pasta Sauce (I used the Sweet Italian Sausage & Cheese)
- Hoagie Buns
- Shredded Parmesan Cheese
Preheat oven to 400 degrees. Line a baking sheet with foil.
In a small skillet, heat olive oil over medium high heat. Add onions and saute until translucent, about 5 minutes.
Remove skillet from heat and stir in diced garlic and allow to cool.
In a medium bowl, mix the Italian sausage and ground beef. In another, smaller, bowl, mix beaten egg, Italian seasoning and salt and pepper. Add to to meat mixture and mix in well (I use my hands). Add the dry bread crumbs and mix until thoroughly combined.
Shape into 2 ounce balls (about the size of a ping pong ball) and place on prepared baking sheet.
Place meatballs into hoagie buns and cover with the heated Ragu sauce. Top with shredded Parmesan cheese and serve.