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Saucy Meatball Sandwiches

Yield: 12 sandwiches
Start to Finish 20 mins
Saucy Meatball Sandwich
Ingredients
  • 2  eggs, lightly beaten
  • 1 1/2  cups  soft whole wheat bread crumbs
  • 1/2  cup  finely chopped onion (1 medium)
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  dried Italian seasoning, crushed
  • 2  pounds  lean ground beef
  • 2 26 - 28  ounce jar  red pasta sauce
  • 12  hoagie buns or bratwurst buns
  • 1/2  cup  grated Parmesan cheese
Directions

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)
  • cal. (kcal) 599,
  • Fat, total (g) 18,
  • chol. (mg) 86,
  • sat. fat (g) 6,
  • carb. (g) 83,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 6,
  • sugar (g) 11,
  • pro. (g) 29,
  • vit. A (IU) 49,
  • vit. C (mg) 11,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 1,
  • Niacin (mg) 7,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1351,
  • Potassium (mg) 162,
  • calcium (mg) 212,
  • iron (mg) 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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