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Peppy Meatball Subs

 Peppy Meatball Subs
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
6 ServingsPrep: 40 min. Bake: 15 min.


  • 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


  • 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

2 of 2

Peppy Meatball Subs (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 741 calories, 21 g fat (6 g saturated fat), 76 mg cholesterol, 2,663 mg sodium, 100 g carbohydrate, 8 g fiber, 32 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.