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Open-Faced Meatball Subs Recipe
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Open-Faced Meatball Subs Recipe

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4.5 2 2
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My husband and I love classic meatball subs, but I wanted to create a version that's fast to fix after a long day. This recipe comes together in a snap, and the meatballs are freezer-friendly as well.
TOTAL TIME: Prep: 30 min. Cook: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 30 min.
MAKES: 8 servings

Ingredients

  • 1/4 cup egg substitute
  • 1/2 cup soft bread crumbs
  • 1/4 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • Dash salt
  • 1-1/4 pounds lean ground beef (90% lean)
  • 2 cups garden-style pasta sauce
  • 4 hoagie buns, split
  • 2 tablespoons shredded part-skim mozzarella cheese
  • Shredded Parmesan cheese, optional

Nutritional Facts

1 each: 277 calories, 10g fat (4g saturated fat), 47mg cholesterol, 506mg sodium, 28g carbohydrate (8g sugars, 3g fiber), 20g protein Diabetic Exchanges: 1 starch, 2 lean meat, 1 vegetable.

Directions

  1. In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 40 meatballs. In a large skillet coated with cooking spray, brown meatballs in batches; drain.
  2. Place meatballs in a large saucepan. Add pasta sauce; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Spoon meatballs and sauce onto bun halves; sprinkle with mozzarella and Parmesan cheese if desired. Yield: 8 servings.
Originally published as Open-Faced Meatball Sandwiches in The Ultimate Ground Beef Cookbook 2007, p89


Reviews for Open-Faced Meatball Subs

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(2)
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5 Star
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4 Star
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MY REVIEW
Peaches_77 209511
Reviewed Aug. 29, 2011

"Yummy! My first stab at a meatball sub - turned out great, recipe was easy, and my husband surely loved it!"

MY REVIEW
stinkaroo 158797
Reviewed Feb. 28, 2011

"this isour favourite recipe from the comfort food diet book,very easy to make,tastes great."

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