Since we’ve decided to start putting some serious money away into savings, it means I am on a tight grocery budget and I need to make each and every meal stretch as best as I can. That means creating menus, couponing and meal planning! For those of you in the same boat, I’ve got a great recipe for you! What I love about my meatball and sauce recipe is it’s cheap, and the leftovers can be re-purposed several ways. It’s such an easy recipe with tomatoes, fresh garlic and garden basil which makes it a great dinner option. I like to make extra for meals during the week, as it always tastes better the next day.
With one pot of sauce and some meatballs you can create your basic Spaghetti and Meatballs, Meatball Parmesan and my families favorite, Meatball Subs!
I know I’ve mentioned many times how much my husband loves hot sandwiches for dinner. I’ve shared some on the blog, like my recipe for Cali Cheese Steaks, but I often forget about my Meatball Sub!
The secret to these tender and delicious meatballs is letting them slowly cook in the homemade marinara sauce, and using fresh herbs, including the very surprising, fresh mint! I know that adding mint into your meatballs sounds odd, but I assure you, it’s delicious!
This recipe is healthy, and uses whole foods to create a simple and tasty meal the whole family will enjoy! Plus it’s really affordable! I always use Hunt’s Tomatoes in my recipes because it’s a brand and quality that I trust to be flavorful and healthy. Hunt’s uses a Flashsteam Peeling Method to peel their tomatoes just hours after picking them, using only water and no lye, so you always get a fantastically delicious result.
The next time you’re at your local Walmart Superstore grab a few cans of Hunt’s Tomatoes. I always have them on hand; I use them in tons of my recipes! You never know when you’ll need to have #DinnerDone in a hurry!
- 1 large can of Hunt’s Crushed Tomatoes
- 1 medium can of Hunt’s Petite Diced Tomatoes
- 1 small can of Hunt’s Tomato Paste
- 1 large onion, diced
- 6 cloves garlic, crushed
- 2 tbsp olive oil
- Salt & Pepper
- Fresh Herbs; basil, oregano, rosemary, and parsley. (I grow my own, and usually grab about 2-3 sprigs of each. Mince all herbs separately except basil, which needs to be rolled and sliced into thin ribbons, called a chiffonade.)
- 1 lb lean hamburger meat
- 1 lb ground turkey meat
- 1 egg
- 1/2 cup Italian breadcrumbs
- Salt & Pepper
- 1/4 cup fresh grated Parmigiano Reggiano cheese
- Fresh Herbs; basil, oregano, rosemary, parsley, and mint (prepared the same as above.)
- Meatballs and Sauce
- 4 soft sandwich rolls
- 8 slices of thin provolone
- Fresh Parsley
Start by making your sauce.
In a large stockpot, add olive oil, diced onions and crushed garlic, sprinkle with salt and cook until fragrant and the onions being to caramelize. Adding the salt helps release the natural juices from the onions, helping them achieve that brown color. Add minced oregano, rosemary and parsley. Add basil chiffonade.
Add your Hunt’s canned tomatoes, starting with the crushed tomatoes first, then diced, and finally last, the paste. Stir and reduce heat to low, allowing the sauce and flavors to come together. Add salt and pepper to taste.
Next create your meatballs. In a large bowl add hamburger, egg, breadcrumbs, salt and pepper, fresh herbs, and Parmigiano Reggiano cheese. Remove any rings you may be wearing (especially those with prongs and small spaces) and work the meat with your hands. Really squish it and smoosh it together. You want to work it more than you would when making a hamburger, because you want the meatballs to be dense, so they will hold up while cooking. When everything is very well mixed, begin by rolling the meat into balls. Each meatball should be around 2 inches across. After all the meat is rolled, carefully place the meat into the tomato sauce.
Gently spoon sauce over the meatballs, so they are completely covered. Place the lid on the pot, reduce heat to low and simmer for at least 1 hour.
When the meatballs are done, take your sandwich rolls and cut into them lengthwise. Spoon meatballs onto the roll, top with 2 slices of provolone cheese, and broil for 2 minutes, until the cheese is bubbly and golden brown.
Sprinkle parsley over the top and serve with a side of sauce, for dipping.
What are your favorite recipes using Hunt’s Canned Tomatoes?
Make sure to follow Hunt’s on Social Media to stay up to date with recipes and products!
Join us for a Twitter party on Friday, May 30th from 12-1 ET with the hashtag #DinnerDone
Special thanks to #CollectiveBias and #HuntsTomatoes for sponsoring this #DinnerDone post. Having #sponsored content on my blog allows me to help financially support my family. Thank you for being a loyal reader!