Lisas' Hot Italian Meatball Sandwiches
1 lb good quality ground beef
1/2 lb ground pork
1/2 cup cornflake crumbs
1/4 cup evaporated milk
1 egg
2 Tablespoons dried onion flakes
1 8 oz block mozarella cheese
1 teaspoon italian seasoning
2 cups your favorite pizza sauce
6 slices mozarella cheese
6 submarine sandwich rolls
Combine beef, pork, crumbs, milk, egg, italian seasoning, and onion. Mix well
and form into 1 1/2 inch meatballs. Cube the mozarella into 1/2" cubes.Press
1 cube into each meatball, cover well with the meat. Place on ungreased cookie
sheet and bake for 18-20 minutes. In a saucepan heat the pizza sauce. Add
meatballs and warm through. Slice a V shaped lengthwise cut into sub rolls.
Use the cut out for breadcrumbs later. Pile down the cut 5-6 meatballs. Spoon
on sauce and lay a slice of mozarella cut in half so it covers the length of
the roll on the top of the sandwich. Place under the broiler for 2-3 minutes
or till bubbly.
Mile High Shredded Beef
3 pounds chuck roast or round steak
vegetable oil
1 cup chopped onion
1/2 cup chopped celery
2 cups beef broth OR bouillion
Sauce:
1 1/2 cups beef broth reserved from roast
1 clove garlic minced
1 teaspoon salt
3/4 teaspoon salt
4 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon dry mustard
1/2 teaspoon chili powder
3 drops tabasco sauce
1 bay leaf
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1 teaspoon worcestershire sauce
potato rolls or buns
Brown beef in hot oil on both sides, adding onion and celery at the
last minute. Combine beef, vegetables and broth in a Dutch oven or
crockpot. Simmer, covered, for 3-4 hours or until tender. Cool; shred
beef, separating into strands. Drain vegetables. Combine with beef.
Reserve broth; skim off any fat.
To make sauce: Mix broth, beef, vegetables, garlic, salt, catsup, brown
sugar, vinegar, mustard, chili powder, tabasco, bay leaf, paprika, garlic
powder, and worcestershire sauce. Simmer until heated thoroughly.
Remove bay leaf.
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