1 pound ground beef (or turkey)
2 large eggs, beaten
1/2 cup Italian bread crumbs
1/4 cup grated parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 jar of your favorite spaghetti sauce or homemade**
1 package of french bread sandwich rolls (or cut up a long piece into 1/3s or 1/4s)
Sliced (or shredded) mozzarella cheese
butter (or spray butter)
**Liz Note: I made my own sauce using 3 cans of tomato sauce (two with the oregano, basil, garlic added, one with no salt added) plus a little olive oil and garlic powder, onion powder, salt, parmesan cheese and fresh basil to taste. And I could have used a little more sauce. It absorbed into the meatballs and we didn't have much left for spooning or scooping!
In a large bowl, mix together the ground beef with the next 7 ingredients. Roll into meatballs approximately 3 inches or so in diameter and place on a cookie sheet. Bake for about 20 minutes at 350 degrees and then turn them and cook another five minutes.
(While the meatballs are cooking,) pour sauce into large pot on the stove. Add meatballs. Let simmer for about 30 minutes to 1 hour for extra flavor.
Place the sandwich rolls open and face up on a cookie sheet. Spread each one with plenty of butter (I used spray butter). Broil them in the oven until they are slightly (SLIGHTLY) brown and then pull them out and cover them with as many mozzarella cheese slices as you feel are appropriate. (I used shredded, low-fat mozzarella and Daniel didn't know the difference) Place them back in the oven and broil them until the cheese is melted.
Slice the meatballs in half and place on the sandwich. You’ll use about 2 meatballs per sandwich. Pour a little bit of the sauce over the meatballs, close up your sandwich and eat until you’re slightly sick. (Daniel ate two meatballs on one half of the bread and then went back and ate two more meatballs on the other half of the bread. Thus the reason this recipe only lasted one meal and one breakfast for him. Yes, I said breakfast.)