Giant Meatball Sub Recipe

5 1
Giant Meatball Sub Recipe
Giant Meatball Sub Recipe photo by Taste of Home
Publisher Photo

Giant Meatball Sub Recipe

Be the first to add a review
5 1
Publisher Photo
As either a hearty party sandwich or a filling lunch or dinner, this sub will rise to the top of your list of favorites. It's also a perfect contribution to a potluck...but don't expect to have any leftovers! —Deana Paul, San Dimas, California
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 2 large eggs, lightly beaten
  • 1/3 cup milk
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 cup soft bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1-1/4 pounds bulk Italian sausage
  • 3/4 pound ground beef
  • 2 jars (26 ounces each) spaghetti sauce
  • 1 loaf (1 pound) unsliced French bread, halved lengthwise
  • 8 slices part-skim mozzarella cheese
  • Shredded Parmesan cheese, optional

Directions

In a large bowl, combine the eggs, milk, onion, garlic, bread crumbs, salt and Italian seasoning. Crumble sausage and beef over mixture; mix well.
Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 425° for 15 minutes or until browned; drain.
In a Dutch oven, heat the spaghetti sauce over medium heat. Add meatballs; simmer for 15 minutes. Meanwhile, bake bread at 325° for 10 minutes or until heated through.
Place mozzarella cheese on bottom half of bread; spoon meatballs onto cheese. Replace top. Slice sandwich into serving-size portions; serve with extra spaghetti sauce and, if desired, Parmesan cheese. Yield: 8 servings.
Originally published as Giant Meatball Sub in Country Woman May/June 2002, p33

Nutritional Facts

1 each: 686 calories, 40g fat (16g saturated fat), 161mg cholesterol, 1649mg sodium, 45g carbohydrate (9g sugars, 4g fiber), 34g protein.

  • 2 large eggs, lightly beaten
  • 1/3 cup milk
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 cup soft bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1-1/4 pounds bulk Italian sausage
  • 3/4 pound ground beef
  • 2 jars (26 ounces each) spaghetti sauce
  • 1 loaf (1 pound) unsliced French bread, halved lengthwise
  • 8 slices part-skim mozzarella cheese
  • Shredded Parmesan cheese, optional
  1. In a large bowl, combine the eggs, milk, onion, garlic, bread crumbs, salt and Italian seasoning. Crumble sausage and beef over mixture; mix well.
  2. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 425° for 15 minutes or until browned; drain.
  3. In a Dutch oven, heat the spaghetti sauce over medium heat. Add meatballs; simmer for 15 minutes. Meanwhile, bake bread at 325° for 10 minutes or until heated through.
  4. Place mozzarella cheese on bottom half of bread; spoon meatballs onto cheese. Replace top. Slice sandwich into serving-size portions; serve with extra spaghetti sauce and, if desired, Parmesan cheese. Yield: 8 servings.
Originally published as Giant Meatball Sub in Country Woman May/June 2002, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGiant Meatball Sub

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review