We have our church missionaries over for dinner a couple times a month. I love it because it gives me a chance to make something fun and different. I am not sure where I got this idea, but it sounded yummy so I tried it.
Italian Meatball Subs!
Growing up we didn't eat very much hamburger meat, simply because my Mom wasn't a huge fan. So as an adult, I don't like it very much either. AND... I don't eat sausage because my best friend Sally (family pet pig) was butchered (okay not actually butchered but he shot her right as I turned around to walk back to the house) right in front of my eyes when I was in 6th grade. VERY TRAMATIZING!!
So, when I thought about making meatballs my stomach definitly turned, knowing that it would be ground beef and sausage. I do better if I don't know what is in the stuff I am eating.
BUT.... I DID IT!
I used sausage in some lasagna I made not too long ago, it was the mild italian sausage so this time I thought I would try the spicy, since the mild was REALLY mild. Spicy italian sausage is just that SO SPICY, I was sweating!

Here is the recipe I used:
1 lb. ground beef
1 lb. bulk Italian pork sausage
1 cup
Progresso® Italian Style Bread Crumbs
1 small onion, finely chopped
2 eggs
2 (14-oz.) can pizza sauce
8 oz. (2 cup) shredded mozzarella cheese
and two skinny loaves of french bread. (about 2.5 in in diameter)
I got the recipe from pillsbury's website and they obviously suggested to use their bread that is refrigerated and you just cook it but those can be expensive so I opted for a couple loaves of french bread from the bakery. ($1.50 each)
Okay, so combine the sausage, gound beef, bread crumbs, onion and eggs. mix well with your hands! roll into balls about 1.5 in diameter. it makes about 30. place meatballs in frying pan and cook on med/low for about ten minutes flipping them over occasionally. Place the pizza sauce in a medium pot on low and add meatballs as they finish cooking. Let it simmer for ten minutes or so.
Turn broiler on to 400 degrees and get your bread ready for sandwiches. Instead of sprinkling the mozzarella cheese on top of the meatballs I put it on the bread and stuck it under the broiler for a few minutes so it was nice and melted.
The missionaries loved it, Chris like it a lot (other than it was too spicy for us) and I thought it was a recipe worth keeping.