Open-Faced Meatball Sandwiches

Recipe from

Southern Living


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


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

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

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.