Recipes and Cooking Saucy Meatball Sandwich 4.1 (29) 3 Reviews 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!). By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 17, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 20 mins Yield: 12 sandwiches Jump to Nutrition Facts Ingredients 2 eggs, lightly beaten 1 ½ cup soft whole wheat bread crumbs ½ cup finely chopped onion (1 medium) ½ teaspoon salt ½ teaspoon dried Italian seasoning, crushed 2 pound lean ground beef 2 26-28 ounce jar red pasta sauce 12 hoagie buns or bratwurst buns ½ cup grated Parmesan cheese Directions 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. 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. Rate it Print Nutrition Facts (per serving) 599 Calories 18g Fat 83g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 599 % Daily Value * Total Fat 18g 23% Saturated Fat 6g 30% Cholesterol 86mg 29% Sodium 1351mg 59% Total Carbohydrate 83g 30% Total Sugars 11g Protein 29g Vitamin C 10.6mg 53% Calcium 212mg 16% Iron 5.9mg 33% Potassium 162mg 3% Folate, total 16.1mcg Vitamin B-12 1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.