Open-Faced Meatball Sandwiches

Ingredients

• 15 ounce tomato sauce italian-style canned
• 1 large eggs 
• 2  garlic cloves minced
• 1 pound ground round 
• 0.3 cup italian-seasoned breadcrumbs 
• 0.3 cup catsup 
• 1 tablespoon onion grated
• 0.3 cup parmesan cheese shredded
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 3  hoagie rolls split toasted
• 5.5 ounce spicy vegetable juice canned

Equipment

• frying pan
• paper towels

Directions

1. Combine first 9 ingredients; shape into 1-inch balls.
2. Brown meatballs in a large skillet over medium heat; drain. Wipe skillet clean with a paper towel.
3. Add tomato sauce and vegetable juice to skillet. Cook over medium heat, stirring often, 5 minutes. Return meatballs to skillet; cover and cook, stirring occasionally, 15 minutes or until meatballs are no longer pink. Spoon over rolls.