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Open-Faced Meatball Sandwiches

Yield 6 servings

Ingredients

  • 1 pound ground round
  • 1/3 cup Italian-seasoned breadcrumbs
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup ketchup
  • 1 large egg
  • 1 tablespoon grated onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (15-ounce) can Italian-style tomato sauce
  • 1 (5.5-ounce) can spicy vegetable juice
  • 3 hoagie rolls, split and toasted

How to Make It

  1. Combine first 9 ingredients; shape into 1-inch balls.

  2. Brown meatballs in a large skillet over medium heat; drain. Wipe skillet clean with a paper towel.

  3. Add tomato sauce and vegetable juice to skillet. Cook over medium heat, stirring often, 5 minutes. Return meatballs to skillet; cover and cook, stirring occasionally, 15 minutes or until meatballs are no longer pink. Spoon over rolls.