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Meatball Party Sub

 Meatball Party Sub
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
8 ServingsPrep: 20 min. Cook: 40 min,


  • 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


  • 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.

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Meatball Party Sub (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.