Salisbury Steak Meatball Subs
Bacon-Ranch Crunch Salad
Ingredients
- 1½ lb ground beef
- ½ cup panko breadcrumbs
- 1 large egg
- 2 Tbsp ketchup
- 1 Tbsp Dijon mustard
- 1 tsp garlic powder
- 2 cups beef broth
- 2 Tbsp cornstarch
- 1 Tbsp Worcestershire sauce
- 6 sub rolls, split
- 1 (8-oz) pkg shredded mozzarella cheese
Instructions
- Preheat oven to 400°F. Combine beef, panko, egg, ketchup, mustard, and garlic powder in a large bowl; lightly season with salt and pepper. Shape into 1½ inch meatballs and place on a lightly greased wire rack set over a rimmed baking sheet. Bake 20 minutes.
- Meanwhile, stir together broth, cornstarch, and Worcestershire sauce in a large skillet; cook 2 minutes over medium-high heat. Add meatballs to skillet, and cook 2 minutes or until sauce is thickened.
- Place sub rolls on a parchment-lined baking sheet. Spoon meatballs and sauce into rolls; sprinkle with cheese. Bake 10 minutes or until cheese melts.
Side Dish Ingredients
- 2 (9.76-oz) pkg bacon Ranch crunch salads
Side Dish Instructions
- Prepare salads according to package directions .
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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