Meatballs for Sandwiches

Ingredients

Sauce

• 1 (28 ounce) can tomato sauce

• 1 (28 ounce) can tomato puree

• 1 (14 ounce) can chopped tomatoes

• 1 (8 ounce) can tomato paste
• 2 teaspoons olive oil
• 3 garlic cloves, minced
• 1/2 sweet onion, chopped
• 1 teaspoon salt
• italian seasoning

Meatballs

• 4-5 lbs meatloaf mixture (ground beef and pork)
• 1 cup breadcrumbs
• 2 slices bread, cubed and soaked in milk
• 3 eggs
• 1/2 cup parmesan cheese
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• italian seasoning

Directions

1. 1

   Preheat the oven to 350°F.

2. 2

   Mix bread cubes soaked in milk, breadcrumbs, parmesan cheese, eggs, salt, garlic, pepper, and seasoning in the bottom of a large bowl.

3. 3

   Add meatloaf mix and combine with other ingredients using your hands. Don’t mix too much, just make sure all ingredients are well blended.

4. 4

   Roll mixture into balls using your hands and arrange meatballs on a cookie pan (with sides, not the flat kind).

5. 5

   Bake meatballs for 30 minutes. You can brown them under the broiler for a few minutes if you like a crunchier meatball.

6. 6

   In the meantime, sauté onion and garlic in olive oil on low heat until translucent, do not burn.

7. 7

   Combine the sautéed onion and garlic to the rest of the sauce ingredients in a large crock pot or stock pot. Turn crock pot on high (if using a stock pot, bring contents to a boil).

8. 8

   When meatballs are done in the oven, mix into the sauce mixture. Cook in crock pot for 4-6 hours on high heat. If using a stock pot, reduce heat and simmer meatballs for 4 hours or until ready to serve.