Giant Meatball Sub Recipe
Giant Meatball Sub Recipe photo by Taste of Home
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Giant Meatball Sub Recipe

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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! —Deana Paul, San Dimas, California
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 8 servings


  • 2 large 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
  • 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

Nutritional Facts

1 each: 686 calories, 40g fat (16g saturated fat), 161mg cholesterol, 1649mg sodium, 45g carbohydrate (9g sugars, 4g fiber), 34g protein.


  1. In a large bowl, combine the eggs, milk, onion, garlic, bread crumbs, salt and Italian seasoning. Crumble sausage and beef over mixture; mix well.
  2. 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.
  3. 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.
  4. 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, if desired, Parmesan cheese. Yield: 8 servings.
Originally published as Giant Meatball Sub in Country Woman May/June 2002 , p33

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