Zucchini Beef Italian Meatball Sandwiches


2-3 sandwiches


Zucchini Beef Meatballs
8 oz floor beef
1 egg, crushed
½ cup Italian bread crumbs
½ teaspoon garlic powder
1 small zucchini, grated
¼ cup finely chopped crimson onion
1 teaspoon dried Italian seasoning
½ teaspoon sea salt
½ teaspoon cracked pepper

1 cup marinara sauce, heated
¼ teaspoon chili flakes
Hoagie rolls warmed
Shredded mozzarella cheese


Preheat the oven to 400 levels F. Oik a baking sheet
Mix the elements for the meatballs in a mixing bowl. Kind 2-inch meatballs and place them on a ready baking sheet. Makes about 10 meatballs.

Bake the meatballs for half-hour, turning them over after quarter-hour. Don’t flip the oven off.
Warmth the sauce in a big saucepan and add the chili flakes. Add the meatballs rigorously and warmth over very low warmth for about 10 minutes.

Cut up the rolls open, add 3 meatballs with sauce, and sprinkle with cheese. Place the rolls on foil items to suit. Seal the foil across the sandwiches and warmth within the oven for 10-215 minutes or till scorching and the cheese is totally melted.

Serve with a inexperienced blended salad for a whole meal.


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