Italian Supper Sandwich

• 4 cups tomato juice
• 1/2 cup water
• 1/3 cup tomato paste
• 1 tablespoon dried minced onion
• 1-1/2 teaspoons dried basil
• 1/2 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/8 teaspoon paprika
• 1/16 teaspoon cayenne pepper
• 1 loaf (1 pound) Italian bread
• 2 tablespoons butter, softened
• 1 package (12 ounces) frozen fully cooked Italian meatballs
• 1/4 cup shredded Parmesan cheese

1. In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes, stirring occasionally, or until slightly thickened.
2. Cut top third off of bread but not all the way through; hollow out top and bottom, leaving a 1-in. shell. Spread with butter.
3. Add meatballs to sauce; heat through. With a slotted spoon, transfer meatballs into the loaf. Sprinkle with cheese; replace bread top. Wrap loaves in foil. Bake at 425u0b0 for 20 minutes or until heated through. Let stand for 5 minutes before slicing. Warm remaining sauce; serve with sandwiches.

tomato juice, water, tomato paste, onion, basil, sugar, garlic, oregano, paprika, cayenne pepper, italian bread, butter, italian meatballs, parmesan cheese

Taken from www.tasteofhome.com/recipes/italian-supper-sandwich/ (may not work)