Italian Meatball Sandwhich

I had leftover homemade Italian bread (Food Nanny's recipe) yesterday, so for dinner last night I made these meatballs and sauce. I cut the Italian bread in thick slices and made fairly well done garlic bread, topped the bread with the meatballs, sauce, grated motzerella, and parmesan cheese, then broiled in the oven. It was delicious! Such a satisfying dinner and everyone loved them. These meatballs and sauce were really good and I would definitely make them to use in pasta or other recipes. 

Recipe from: https://mommyshomecooking.com/best-eggless-italian-meatballs/#recipe

Ingredients

Tomato Sauce (see note)

• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• ½ cup water
• 2 tablespoons tomato paste
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon Italian herb seasoning (see notes)
• 1 teaspoon salt
• ¼ teaspoon black pepper

Meatballs

• 1 cup fresh breadcrumbs (I used Panko)
• ½ cup plain yogurt
• ½ cup fresh parsley, finely chopped
• ½ cup parmesan cheese (see notes)
• 1 cup onion, finely chopped
• 2 tablespoons Worcestershire sauce
• 2 teaspoons garlic powder
• 2 teaspoons Italian herb seasoning (see notes)
• 2 teaspoons salt
• ¼ teaspoon black pepper
• 2 lb ground beef (see notes)
• 3 tablespoons olive oil
• ¼ cup fresh basil, chopped

Instructions

Tomato Sauce:

• Place all the ingredients in a medium mixing bowl and mix until well combined. Reserve.

Meatballs:

• Place fresh breadcrumbs, yogurt, parsley, parmesan, onion, Worcestershire, garlic, Italian seasoning, salt and pepper in a large mixing bowl and mix until well combined. Add ground beef; mix until well combined.
• Form beef mixture into 1" balls.
• In a large high-sided skillet over medium heat, heat oil. Working in batches if necessary, sear meatballs on all sides to develop a crust. You can also bake the meatballs, go to notes for details. 
• Return all the meatballs to the skillet. Add the tomato sauce. Bring to a low simmer, reduce the heat to low and let cook partially covered, turning the meatballs occasionally, for 25 to 30 minutes. Meatballs will be tender and sauce will be thickened.
• Five minutes before meatballs are done, stir in chopped fresh basil. Taste and adjust seasoning adding more salt and/or pepper, if necessary.
• Serve over pasta, mashed potatoes, rice or roasted veggies. 
  
  (Refer to website for recipe notes)