Meatball Sub Sandwiches
33 Min(s)
10 Min(s) Prep
23 Min(s) Cook
Looking for a great meatball sub recipe for the family? Try these Meatball Sub Sandwiches! This meatball sub recipe serves four and is super easy to make!
What You Need
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4 servings
Original recipe yields 4 servings
1/4 cup water
1 lb. ground beef
1 egg, beaten
4 unsplit French bread rolls (7 inch)
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Let's Make It
1
Heat oven to 375ºF.
2
Add water to stuffing mix in medium bowl; stir just until moistened. Let stand 5 min. Add meat, egg and Parmesan; mix lightly. Shape into 12 (2-inch) meatballs. Place in 15x10x1-inch pan.
3
Bake 15 to 20 min. or until done. Meanwhile, cut thin slice off top of each roll; set aside. Remove bread from insides of rolls, leaving 1/4-inch-thick shells. Reserve removed bread for another use.
4
Fill each roll with 2 Tbsp. sauce and 3 meatballs; drizzle with additional 2 Tbsp. sauce. Sprinkle with mozzarella. Replace tops of rolls. Bake 2 to 3 min. or until mozzarella is melted.
Kitchen Tips
Tip 1
Size Wise
Balance your food choices during the week to save room for this indulgent sandwich on game day.
Tip 2
Make Ahead
Bake meatballs as directed; cool completely. Place in large resealable freezer-weight plastic bags. Freeze up to 2 months. Remove from freezer and thaw as needed. Warm in the microwave before using to make sandwiches as directed.
Tip 3
Substitute
Prepare using ground turkey.
Nutrition
Calories
490
Calories From Fat
0
% Daily Value*
Total Fat 23g
29%
Saturated Fat 9g
45%
Trans Fat 1g
Cholesterol 140mg
47%
Sodium 1030mg
45%
Total Carbohydrates 35g
13%
Dietary Fiber 3g
11%
Sugars 7g
14%
Protein 33g
66%
Vitamin A
10%
Vitamin C
6%
Calcium
25%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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