Rating: 4 stars
29 Ratings
  • 5 star values: 16
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 3

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!).

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

total:
20 mins
Yield:
12 sandwiches
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°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°).* Drain well.

    Advertisement
  • 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.

*

The internal color of a meatball is not a reliable doneness indicator. A beef, veal, lamb, or pork meatball cooked to 160°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

599 calories; fat 18g; cholesterol 86mg; saturated fat 6g; carbohydrates 83g; mono fat 7g; poly fat 3g; insoluble fiber 6g; sugars 11g; protein 29g; vitamin a 48.6IU; vitamin c 10.6mg; thiamin 0.6mg; riboflavin 0.6mg; niacin equivalents 7.1mg; vitamin b6 0.2mg; folate 16.1mcg; vitamin b12 1mcg; sodium 1351mg; potassium 162mg; calcium 212mg; iron 5.9mg.
Advertisement