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Open-Faced Meatball Subs

 Open-Faced Meatball Subs
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.
8 ServingsPrep: 30 min. Cook: 30 min.

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 ground beef
    X
    With Johnsonville Italian Sausage.

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  • 2 cups garden-style pasta sauce
  • 4 hoagie buns, split
  • 2 tablespoons shredded part-skim mozzarella cheese
  • Shredded Parmesan cheese, optional

Directions

  • 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.
  • 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

2 of 2

Open-Faced Meatball Subs (continued)

Directions (continued)

  • servings.
Nutritional Facts: 1 sandwich (calculated without Parmesan cheese) equals 277 calories, 10 g fat (4 g saturated fat), 47 mg cholesterol, 506 mg sodium, 28 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.