Big thanks to Bertolli® Sauce for sponsoring this post via Mode Media! All opinions, as always, are my own honest ones. #VivaBertolli
Even though I say “y’all” and I wear Nike sweats as a fashion statement, I have a secret European side that has always longed to tour Great Britain, France, and Italy. While my lactose intolerance has limited my Italian cuisine options (shout out to mozz cheese) we eat pasta every week. And we love Bertolli.
Is it not every cook’s dream to have the whole family enjoy what they make? I went on a kick a couple years ago where I wanted a whole week of getting to cook new recipes. However … my family didn’t get the memo about enjoying a whole week of new recipes.
I now know to avoid things like mushrooms, vegetables, and undercooked meat. I’ll be honest, that last one wasn’t my finest moment. But these Tomato Basil Meatball Hoagies, these were a fine moment indeed.
Meatballs are my kryptonite. When they’re crispy on the outside and juicy on the inside and seasoned well, ugh, it’s too much. I took our favorite meatloaf recipe, used Bertolli’s Tomato and Basil sauce instead of the ketchup and I was very impressed with how much moisture and body and flavor the sauce gave these meatballs. The best thing about Bertolli is that they deliver big sophisticated flavor and make my prep work so much faster because, jarred sauce, hello miracle worker. I can enjoy authentic Italian flavors in my sweatpants AND my whole family is happy. That, my friends, is definitely worth celebrating!
Bringing Tuscan to your summer table doesn’t have to stop with these hoagies! Bertolli also makes a fantastic Alfredo which would bake up into a mean spinach and artichoke dip. If you’re going for less work, a quick Italian spinach salad would round off this meal wonderfully.
Viva Bertolli! Join me in celebrating 150 years of delicious Italian food , friends, and family. Felice Anniversario and Buono Appetito! Visit Vertolli on Facebook, Pinterest, and Twitter for more inspirations and ideas to bring Tuscany to your table.
- 1 egg
- ⅓ cup Bertolli Tomato and Basil Sauce
- 2 Tablespoons water
- ¾ cup Italian breadcrumbs
- ½ package onion soup mix
- 1 lb ground beef
- 8 slices mozzarella cheese
- 8 whole wheat hoagies
- 1 cup Bertolli Tomato and Basil Sauce
- Preheat oven to 350.
- In a large bowl, beat egg, sauce, and water together. Stir in breadcrumbs, onion soup mix, and ground beef. Mix well; use your hands to combine.
- Roll into 1-2 Tablespoon sized meatballs and place on a baking pan.
- Bake for 20 min. Remove the pan from the oven, turn meatballs, and return to the oven for 15-20 more minutes. I had to use two pans; this makes about 36 meatballs.
- To serve; place a slice of cheese, four meatballs, and desired amount of sauce on the hoagie bun, and repeat until desired number of sandwiches are made (I made 8)
- Place sandwiches on a baking pan and bake for 5 minute or until cheese is melted. Serve and enjoy!