Meatza Pizza Ball Subs

Meatza Pizza Balls

Makes 24 meatballs.

Another success! We'll definitely be making this again.

Slightly adapted from: Classic Rachael Ray 30-Minute Meals

1 lb. ground beef

1/4 lb. pepperoni, chopped

1 egg

1/2 c. Italian bread crumbs

1/4 c. grated Parmesan cheese

1/4 t. dried oregano

1/2 t. garlic powder

salt, to taste

nonstick cooking spray or olive oil

1 (14-oz.) can prepared pizza sauce or tomato sauce

6 hoagie rolls

1-1/2 c. shredded mozzarella cheese

Preheat oven to 425 degrees.

Combine beef, pepperoni, egg, bread crumbs, Parmesan cheese, oregano, garlic powder, and salt in a bowl. Mix well.

Coat a baking sheet with nonstick spray or lightly coat with olive oil.

Divide meat mixture into 4 sections. Each section will make 6 meatballs; 24 total.

Roll each meatball between your hands and place it on the baking sheet. Try to keep all meatballs consistent in size, about 1" in diameter.

Bake for 10-12 minutes, or until meatballs are evenly browned and cooked through.

While meatballs are in the oven, warm pizza sauce or tomato sauce on stovetop.

When meatballs have finished cooking, place 4 meatballs in each hoagie roll. Top with sauce and mozzarella cheese.

Or, if you'd prefer, dress hoagie rolls with sauce and cheese, melt in oven, and then add meatballs:

A Note From The Little Lady: Rachael Ray's serving suggestion is not as meatball subs, but as meatballs with dipping sauce. If choosing this option, serve sauce in a bowl, and surround with meatballs. Serve with toothpicks.