Peppy Meatball Subs Recipe
Peppy Meatball Subs Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A store in town used to sell the most amazing meatball subs. When I discovered they no longer offered them. I decided to get creative and make my own. My husband and young children love my version. - Cristine Costello, Sonora, California
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min.

Ingredients

  • 3-1/2 cups spaghetti sauce, divided
  • 1 egg
  • 1 cup seasoned bread crumbs
  • 1 medium onion, chopped
  • 1/2 cup chopped sweet red pepper
  • 1 garlic clove, minced
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound ground beef
  • 6 submarine or hoagie buns, split
  • 1 jar (11-1/2 ounces) pepperoncini, drained and sliced, optional
  • 1 can (2-1/4 ounces) sliced ripe olives, drained, optional
  • Shredded Parmesan cheese and thinly sliced red onion, optional

Directions

In a large bowl, combine 1/2 cup of spaghetti sauce, egg, bread crumbs, onion, red pepper, garlic, Italian seasoning, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. balls.
Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 15-20 minutes or until meat is no longer pink, turning once; drain.
Transfer to a large saucepan; add remaining spaghetti sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Spoon meatballs and sauce onto bun bottoms. Top with pepperoncini, olives, Parmesan cheese and red onion if desired. Replace bun tops. Yield: 6 servings.
Originally published as Peppy Meatball Subs in Taste of Home Ground Beef Cookbook 1999, p100

Nutritional Facts

1 each: 741 calories, 21g fat (6g saturated fat), 76mg cholesterol, 2663mg sodium, 100g carbohydrate (16g sugars, 8g fiber), 32g protein.

  • 3-1/2 cups spaghetti sauce, divided
  • 1 egg
  • 1 cup seasoned bread crumbs
  • 1 medium onion, chopped
  • 1/2 cup chopped sweet red pepper
  • 1 garlic clove, minced
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound ground beef
  • 6 submarine or hoagie buns, split
  • 1 jar (11-1/2 ounces) pepperoncini, drained and sliced, optional
  • 1 can (2-1/4 ounces) sliced ripe olives, drained, optional
  • Shredded Parmesan cheese and thinly sliced red onion, optional
  1. In a large bowl, combine 1/2 cup of spaghetti sauce, egg, bread crumbs, onion, red pepper, garlic, Italian seasoning, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. balls.
  2. Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 15-20 minutes or until meat is no longer pink, turning once; drain.
  3. Transfer to a large saucepan; add remaining spaghetti sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Spoon meatballs and sauce onto bun bottoms. Top with pepperoncini, olives, Parmesan cheese and red onion if desired. Replace bun tops. Yield: 6 servings.
Originally published as Peppy Meatball Subs in Taste of Home Ground Beef Cookbook 1999, p100

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