This recipe makes 4 subs.
1 1/2 pounds of ground beef
1 onion, grated (I just use my cheese grater or you can finely chop)
2 tablespoons Italian seasoning blend
1 cup of breadcrumbs
salt and pepper
1 (8 oz) can of tomato sauce
about a cup of shredded Gruyere cheese
basil to garnish
4 large hoagie rolls
Preheat oven to 425 degrees.
Line a baking sheet with foil and then lightly spray with Pam. Set aside.
In a large mixing bowl, combine the ground beef, grated onion, Italian seasoning, eggs, breadcrumbs and a pinch of both salt and pepper. Combine mixture and then roll out into about 12 golf ball sized meatballs.
Place meatballs on prepared baking sheet and roast about 15 minutes in the oven. Meanwhile, split your rolls down the middle.
When your meatballs are cooked through, remove the baking sheet from the oven and assemble your subs. Place three meatballs in each sub and then drizzle down your tomato sauce (dividing it out between each sub). Top sub with your shredded Gruyere and some torn basil leaves. Place the subs back on your cookie sheet and pop it back in the oven for another five minutes or until the cheese is nice and melted.
Remove subs from oven and serve immediately.