Saucy Meatball Sandwich

Hollowing out the tops of the hoagie buns keeps the sauce from oozing out the sides (though have napkins nearby in case that happens anyway!).

  • Yields: 12 sandwiches
  • Start to Finish: 20 mins
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Saucy Meatball Sandwich
eggs, lightly beaten
1 1/2
cups soft whole wheat bread crumbs
cup finely chopped onion (1 medium)
teaspoon salt
teaspoon dried Italian seasoning, crushed
pounds lean ground beef
26 ounce jar red pasta sauce
hoagie buns or bratwurst buns
cup grated Parmesan cheese
  1. Preheat oven to 350 degrees F. In a large bowl combine eggs, bread crumbs, onion, salt, and Italian seasoning. Add ground beef; mix well. Shape into 48 meatballs. Arrange meatballs in a large roasting pan or 15x10x1-inch baking pan. Bake for 15 to 20 minutes or until done (160 degrees ).* Drain well.
  2. In a 4-quart Dutch oven combine the pasta sauce and meatballs. Heat through. Split buns or hollow out tops of unsplit buns. Spoon hot meatball mixture into buns. Spoon any remaining sauce over the meatballs. Sprinkle cheese over meatballs. If buns are split, top with bun halves. Let stand for 1 to 2 minutes before serving.
From the Test Kitchen

The internal color of a meatball is not a reliable doneness indicator. A beef, veal, lamb, or pork meatball cooked to 160 degrees F is safe, regardless of color. To measure the doneness of a meatball, insert an instant-read thermometer into the center of the meatball.

Nutrition Facts (Saucy Meatball Sandwich)
    Per serving:
  • 599 kcal cal.,
  • 18 g fat
  • (6 g sat. fat,
  • 3 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 86 mg chol.,
  • 1351 mg sodium,
  • 83 g carb.,
  • 6 g fiber,
  • 11 g sugar,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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