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Giant Meatball Sub

Giant Meatball Sub
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!
8 ServingsPrep: 15 min. Cook: 30 min.

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°
© Taste of Home 2013

2 of 2

Giant Meatball Sub (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013