Meatball Party Sub Recipe

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

Read Reviews
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I've made these meatballs for years to use in this sandwich or to toss into spaghetti sauce. The big sub is a great conversation piece and tasty treat at football parties. - Colleen Edelsward, Woodinville, Washington
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min,
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min,

Ingredients

  • 2 eggs, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1/2 cup grated Romano or Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 1 envelope spaghetti sauce mix, divided
  • 1/2 teaspoon salt
  • 1-1/2 pounds ground beef
  • 1/2 pound ground pork
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup water
  • 1 loaf (1 pound) French bread

Directions

In a bowl, combine the eggs, bread crumbs, cheese, parsley, 2 tablespoons spaghetti sauce mix and salt. Crumble beef and pork over mixture and mix well. Shape into 20-24 meatballs.
In a large skillet, cook meatballs until no longer pink; drain. Stir in the tomato sauce, water and remaining spaghetti sauce mix. Bring to a boil. Reduce heat; cover and simmer for 25 minutes.
Meanwhile, warm the bread. Cut a thin slice off the top; hollow out bottom of loaf, leaving a 3/8-in. shell (discard removed bread or save for another use). Spoon meatballs and sauce into bread shell; replace top. Slice, serve warm. Yield: 8 servings.
Originally published as Meatball Party Sub in Taste of Home Ground Beef Cookbook 1999, p97

Nutritional Facts

1 each: 453 calories, 17g fat (7g saturated fat), 121mg cholesterol, 1358mg sodium, 42g carbohydrate (2g sugars, 2g fiber), 33g protein.

  • 2 eggs, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1/2 cup grated Romano or Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 1 envelope spaghetti sauce mix, divided
  • 1/2 teaspoon salt
  • 1-1/2 pounds ground beef
  • 1/2 pound ground pork
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup water
  • 1 loaf (1 pound) French bread
  1. In a bowl, combine the eggs, bread crumbs, cheese, parsley, 2 tablespoons spaghetti sauce mix and salt. Crumble beef and pork over mixture and mix well. Shape into 20-24 meatballs.
  2. In a large skillet, cook meatballs until no longer pink; drain. Stir in the tomato sauce, water and remaining spaghetti sauce mix. Bring to a boil. Reduce heat; cover and simmer for 25 minutes.
  3. Meanwhile, warm the bread. Cut a thin slice off the top; hollow out bottom of loaf, leaving a 3/8-in. shell (discard removed bread or save for another use). Spoon meatballs and sauce into bread shell; replace top. Slice, serve warm. Yield: 8 servings.
Originally published as Meatball Party Sub in Taste of Home Ground Beef Cookbook 1999, p97

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LeilaS User ID: 5233556 43499
Reviewed Jun. 24, 2010

"So delicious!! We'll be making it again, especially since my younger son actually ate it---and had seconds!! Amazing for a boy who claims to "hate" meatballs and spaghetti sauce. This was a definite hit for us!"

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