Macros (makes 6 servings):
Protein: 69
Carbs: 52
Fat: 52
Calories: 952
Grocery List:
- Ground beef, pork, veal mixture (3 lbs)
- Bread crumbs (1 cup)
- Milk (1/2 cup)
- Garlic (2 TBSP)
- Parmesan cheese (1 cup)
- Eggs (2)
- Worcestershire (1 TBSP)
- Hoagie rolls (6 rolls)
- Provolone cheese (6 slices)
- Shredded mozzarella (one 8 oz bag)
- Marinara sauce (one 24 oz jar)
- Seasonings: seasoned salt, oregano, basil & tomato, white pepper, black pepper, red pepper flakes
Directions:
- In a large bowl, mix the bread crumbs and milk. Let it sit for 5-10 minutes.
- Combine the remaining ingredients (beef mixture, garlic, parmesan cheese, eggs, Worcestershire, and all seasonings) and mix thoroughly
- Refrigerate for ~ 45 minutes
- Preheat your oven to 425 ºF
- Line two baking sheets with foil and spray them with non-stick spray
- Hand roll the meat mixture into medium-sized meatballs (about the size of a golf ball) and add them to your baking sheet
- Cook at 425 ºF for 16 minutes (or internal temp of 160 ºF)
- Allow the meatballs to cool, add them to a large bowl, and toss them with half of the marinara sauce (save some for the sandwich)
- Assemble the sandwiches on the day of consumption by toasting your hoagie roll, adding the meatballs, cheese, and extra marinara, and toasting it again
- Optional: serve with a side salad containing spring green mix, roasted red peppers, blue cheese crumbles, sunflower seed kernels, and Italian dressing
