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Italian Meatball Sub Sandwiches

 Italian Meatball Sub Sandwiches
These hearty sandwiches are terrific for weekends and watching football. Kim Marie Van Rheenen of Mendota, Illinois simmers the meatballs in a tangy barbecue sauce rather than the traditional Italian red sauce.
2 ServingsPrep: 15 min. Cook: 40 min.


  • 2 submarine buns (about 6 inches)
  • 1/2 pound ground beef
    With Johnsonville Italian Sausage.

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  • 2 tablespoons beaten egg
  • 2 tablespoons milk
  • 1 teaspoon diced onion
  • 1/8 teaspoon salt
  • Dash pepper
  • 1/2 medium green pepper, julienned
  • 1/4 cup sliced onion
  • 2 teaspoons canola oil
  • 1 teaspoon all-purpose flour
  • 1/3 cup chili sauce
  • 1/3 cup water
  • 1 teaspoon brown sugar
  • 1/4 teaspoon ground mustard


  • Cut a thin slice off the top of each bun; scoop out bread from
  • inside. Cover buns and tops with plastic wrap; set aside. Crumble
  • 1/3 cup of the removed bread and place in a bowl. Add the beef, egg,
  • milk, diced onion, salt and pepper; mix well. Shape into eight
  • meatballs, about 1-1/2 in. each.

2 of 2

Italian Meatball Sub Sandwiches (continued)

Directions (continued)

  • In a nonstick skillet, cook meatballs for 15-20 minutes or until no
  • longer pink. Remove with a slotted spoon; set aside. In the same
  • skillet, saute green pepper and sliced onion in oil until tender.
  • Remove with a slotted spoon; set aside. Stir flour into skillet. Add
  • chili sauce and water. Bring to a boil; cook and stir for 1-2
  • minutes.
  • Stir in brown sugar and mustard. Add meatballs, green pepper and
  • onion; cover and simmer for 15 minutes. Meanwhile, warm buns at
  • 325° for 8-10 minutes. Spoon meatballs and sauce into buns;
  • replace tops. Yield: 2 servings.
Nutritional Facts: 1 sandwich equals 517 calories, 19 g fat (7 g saturated fat), 111 mg cholesterol, 1,205 mg sodium, 54 g carbohydrate, 3 g fiber, 32 g protein.