Amount Per Serving:
- 5 hoagie rolls
- 1 slice Kraft Provolone cheese
- 5 Tbsp Kraft grated Parmesan cheese
- 3/4 cup Ragu pasta sauce
- 1 pound ground pork
- 2 clove garlic, grated
- 1/4 onion, grated
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 Tbsp Samuel Adams® Octoberfest beer
- 1 egg
- 1/3 cup bread crumbs
- 2 Tbsp fresh basil
Combine all meatball ingredients and mix thoroughly.
Cover and refrigerate for one to four hours.
Form into 1 inch meatballs.
Grill meatballs over medium-low heat for 8-10 minutes, turning occasionally, or until the internal temperature reaches 160°F.
Remove from grill and let rest for 5 minutes while assembling the sandwiches.
Scrape out center of bread to create room for meatballs.
Toast over low heat for 2 minutes, or until golden brown.
Top with 4-5 meatballs, cheeses, and pasta sauce.
660 calories; 30 g fat; 13 f saturated fat; 147 mg cholesterol; 1432 mg sodium; 55 g carbohydrate; 3 g fiber; 42 g protein