Meatball sandwiches

Selecting the first cookbook for my new year's cooking resolution was easy: Better Homes and Gardens. Why this somewhat antiquated cookbook that belongs as a prop in Betty Draper's kitchen you may ask? Well, because this was the cookbook used by my grandma, my mom, and of course me when I was learning to cook.

Now, I'm not going to say that everyone should rush out and buy this. Other than the pie and pie crust recipes, there really aren't a ton of recipes that appeal to me. And of course I'm not going to make a pie, however delicious, right after Christmas. I, like you perhaps, indulged a bit too much during the holiday and do not need another reason to add another mile to my run.

So, I poured over this a bunch and found a recipe that would make hubby and me happy: meatballs! Now, this was a meatballs and pasta recipe, but I decided to switch it up a bit and make meatball sandwiches. Yes, I'm already shifting my resolution to make success easier. Oh well, the sandwiches were great. (You're warned that I made a ton of sauce because that's what I like. Decrease proportionally if you don't feel the same as I do.)

Makes ~ 8 sandwiches

Sauce

1 cup onion (notice that this is for the sauce. More onion required below for the meatballs.)
3 cloves garlic
2 tbsp olive oil
2 14.5 ounce cans tomatoes, cut up (or squeeze with hands like I did)
1 6-ounce can tomato paste
28 ounces tomato sauce
3 Tbsp parsley
3 teaspoons dried Italian seasoning
2 teaspoons sugar
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (this added a noticeable amount of heat. Adjust as desired.)

Meatballs

2 beaten eggs
1 1/2 cups bread crumbs (I used a mix of panko and Italian)
1/2 cup finely chopped onion 
3 Tbsp green onion, finely chopped
1/2 Tsp dried oregano
1/4 Tsp salt
1 lb meatloaf mix (combination of pork, veal, and beef)

Sandwich components

Arugula (soak in water beforehand to remove grit)
2 baguettes (I tried another type of bread the second day and was not as happy with it.)
Parmesan cheese

Directions

Preheat oven to 350 F.
1. For sauce, cook 1 cup onion and garlic in oil until tender. Stir in the tomatoes (paste, whole, and sauce), Italian seasoning, sugar, pepper, and cayenne pepper. Bring to a boil and reduce heat. Cover and simmer for 30 minutes, stirring occasionally.
2. While sauce is simmering, combine eggs, bread crumbs, 1/2 cup onion, green pepper, and salt. Add meatball mixture and mix well. (I used my hands.) Arrange meatballs on a baking sheet and cook for 15-20 minutes until no pink remains. Set on paper toweling to absorb remaining fat.

Increase oven temperature to broil.

3. (This step isn't necessary, but makes the sandwiches better. An easier option would be to toast the bread beforehand.) Slice baguettes lengthwise 3/4 of the way through. Place 4-5 meatballs in baguette, cover with sauce, and top with shaved Parmesan cheese. Place on cookie sheet in oven for 4-5 minutes or until cheese is melted and bread is toasty. Keep an eye on the sandwiches; they can burn easily. Top with arugula and serve.