Ingredients
The following ingredients have 20 Servings
- 1 lb ground beef {I used ground sirloin 90/10}
- 1 lb ground pork
- 2 eggs (beaten)
- 1/4 cup panko seasoned breadcrumbs
- 1/4 large yellow onion (grated)
- 3 garlic cloves (pressed)
- salt/cracked black pepper (to taste)
- 5 hoagie rolls
- 3 cups Ragu® Chunky Pasta Sauce
- 2 1/2 cups mozzarella cheese (shredded)
- 1 tbsp Italian seasoning
Instruction
- Preheat oven to 375 degrees.
- In a large bowl, mix together ground beef and pork, eggs, panko, onion, garlic, and salt and pepper.
- Stir until well combined.
- Using a large scoop or your hands {my preferred method} roll large palm sized meatballs.
- Place in rows on a lined baking sheet. You should have about 20.
- Bake for 25-30 minutes until cooked through.
- Remove from oven but keep oven on and set aside.
- Pour your Ragu® sauce into a large deep skillet and heat over medium low heat.
- Add your meatballs to the sauce and stir to combine.
- For your hoagie rolls, split down the middle but be sure not to cut all the way through. You want the bread to still be connected on one side.
- Add the rolls, cut side up, to a greased 9X13 baking dish.
- Using a slotted spoon add 4 meatballs to each hoagie roll.
- Add a healthy couple scoops of Ragu® sauce on top.
- Sprinkle 1/2 cup shredded mozzarella on top of each hoagie.
- Bake for 10-15 minutes until the bread is toasted and the cheese is melted.
- Sprinkle with Italian seasoning sprinkled on top and serve warm, with extra napkins, to your hungry game day party guests.
