Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
1 lb. lean hamburger meat
1 can of chopped tomatoes
1 jar of Good spaghetti sauce of your choice
3 cups Italian breadcrumbs
1 Garlic Clove chopped
1 small onion chopped
1 tsp. pepper
½ tsp. salt
Cheese toppings of your choice
Put meat in large bowl, add egg and mix thoroughly. Then add tomatoes,
onions, garlic and about ½ cup of spaghetti sauce, mix thoroughly.
Now add pepper, salt and bread crumbs (1 cup at a time) till you get a good workable mixer. (You may not need all of bread crumbs, that's why you add a little at a time).
Form into golf ball sized balls and put into a medium sized baking dish. Pour rest of spaghetti sauce over them evenly. Heat oven to 400 ° and cook covered for 30 mins. Let rest uncovered for 10 min. Serve on Hoagie Buns with cheese topping.
Recipe and photo courtesy of
Pop's Cajun Cookery