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Life is beautiful whether you're soaking in sunshine or caught in a thunderstorm. I take the beauty of life for granted too often. I have a supportive husband who I don't want to live life without, a beautiful son who is always reminding me of the simple things that really matter, and an independent daughter who is teaching me to throw schedules out the window and live in the moment. My day is made when free samples fill my mailbox. I love discovering a new product and sharing it with others. I hope you will enjoy reading my posts and will share your stories with me as well.

Wednesday, April 9, 2014

Feeding Large Groups - Meatball Subs (these can be made Gluten-Free)

I understand pictures tell 1,000 words so I guess I'm just going to have to make sure this post is 1,000 words or more since there isn't one picture in it.  I was making these meatballs for Growth Group this past Sunday and I was in a huge hurry and just didn't have time to take step by step pictures or even the final results.  But I can tell you out of 40 super sized meatballs there were only two meatballs left after 13 adults ate.  We have one adult that is gluten-free so I just swapped out regular bread crumbs for gluten free breadcrumbs.  Super easy and it doesn't change the taste at all.
Ingredients for Meatballs
5 pounds of very lean ground beef
2 tablespoons minced garlic
5 large eggs
7 ounce package of  regular or gluten-free bread crumbs
8 ounces of freshly grated parmesan cheese
1/2 cup parsley
1 teaspoon salt
1 teaspoon black pepper
1/4 cup heavy cream
Ingredients for Sauce
2 medium sweet onions, diced
1 tablespoon garlic
4 (28 ounce) jars of tomato puree
Salt and Pepper to Taste
Combine all the ingredients together.  It's easier to just combine with your hands.  Messy but a whole lot easier.  Roll into balls.  The size is completely up to you.  I like big hearty meatballs so mine are super sized.  This is where I wish I had taken a picture. 
Pour olive oil into a skillet and heat over medium high.  When oil is hot, drop the meatballs in the skillet.  You just want the outside to brown.  Don't worry about cooking it completely inside.  Once browned, place onto a paper towel to drain.  After meatballs are finished, brown the two chopped onions and one tablespoon of garlic in the skillet with the olive oil.  Once the onions and garlic are a nice golden brown color put into a large pot.  Add the meatballs and sauce into the large pot.  Continue to cook meatballs and sauce over medium low heat for 30 minutes, covered.  Stir very gently a couple of times while they are simmering.
Add meatballs to a hoagie roll and sprinkle with freshly shredded parmesan cheese.

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