Giant Meatball Sub Recipe

Giant Meatball Sub Recipe photo by Taste of Home

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As either a hearty party sandwich or a filling lunch or dinner, this sub will rise to the top of your list of favorites. It's also a perfect contribution to a potluck...but don't expect to have any leftovers!

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Giant Meatball Sub Recipe

Prep: 15 min. Cook: 30 min.

Yield: 8 Servings

15 30 45

Ingredients

2 eggs, lightly beaten
1/3 cup milk
1 medium onion, chopped
2 garlic cloves, minced
1 cup soft bread crumbs
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1-1/4 pounds bulk Italian sausage
3/4 pound ground beef
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With Johnsonville Italian Sausage.
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2 jars (26 ounces each) spaghetti sauce
1 loaf (1 pound) unsliced French bread, halved lengthwise
8 slices part-skim mozzarella cheese
Shredded Parmesan cheese, optional

Directions

In a large bowl, combine the eggs, milk, onion, garlic, bread crumbs, salt and Italian seasoning. Crumble sausage and beef over mixture; mix well.
Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 425° for 15 minutes or until browned; drain.
In a Dutch oven, heat the spaghetti sauce over medium heat. Add meatballs; simmer for 15 minutes. Meanwhile, bake bread at 325° for 10 minutes or until heated through.
Place mozzarella cheese on bottom half of bread; spoon meatballs onto cheese. Replace top. Slice sandwich into serving-size portions; serve with extra spaghetti sauce and Parmesan cheese if desired. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 686 calories, 40 g fat (16 g saturated fat), 161 mg cholesterol, 1,649 mg sodium, 45 g carbohydrate, 4 g fiber, 34 g protein.

Originally published as Giant Meatball Sub in Country Woman May/June 2002, p33