Classic Meatball Subs

SERVES: 4

COOK TIME: 30 Min

If you love Italian food, then you'll love our tasty homemade meatballs that are as at home on a hoagie roll as they are atop a plate of spaghetti! Mangia and enjoy our Classic Meatball Subs!

What You'll Need

1 pound ground beef
3/4 cup plain dry bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup water
1/4 cup coarsely chopped fresh parsley
1 egg
1 1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 (26-ounce) jars spaghetti sauce
4 hoagie rolls, split

What to Do

In a large bowl, gently combine all ingredients except sauce and rolls (see Tip); mix well. Form mixture into 12 meatballs and place in a soup pot. Add spaghetti sauce and stir gently to mix.
Bring to a boil over medium heat, then reduce heat to low, cover loosely, and simmer 25 to 30 minutes, or until meatballs are cooked through.
Place 3 meatballs on each roll, spoon on some sauce, and serve.

Test Kitchen Tips

The key to plump, tender meatballs is not to over-mix, over-handle, or pack the meat mixture. Treat the ground beef with a little TLC and you'll end up with some of the best meatballs you've ever had.
Toast the rolls with a little bit of garlic butter. Mmmm!
Looking for another great sandwich idea? Try our Baked Italian Heroes for a tasty option!

Nutritional InformationShow More

Servings Per Recipe: 4

Amount Per Serving % Daily Value *
Calories 699
Calories from Fat 263
Total Fat 29g 45 %
Saturated Fat 11g 55 %
Trans Fat 1.1g 0 %
Protein 45g 90 %

Amount Per Serving % Daily Value *
Cholesterol 135mg 45 %
Sodium 3,652mg 152 %
Total Carbohydrates 93g 31 %
Dietary Fiber 8.3g 33 %
Sugars 23g 0 %

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Chef Red Salas

Sep 13, 2012

Really good tastes just like the resaurant.

fundieschild 17236 25

Sep 13, 2012

For a little more cheesy taste, add some sprinkles of Mozzarella and set under grill till melted.

Chef Red Salas

Sep 13, 2012

Heck yeah, thats a good idea. Pop in the oven and toast the bread.

ryznstar 2031960

Sep 13, 2012

With this recipe, Who needs "Subway"!

Calla4652

Sep 13, 2012

This is very much how I make meatballs for Italian dishes but I do add additional seasonings. My comment is regarding the amount of spaghetti/pasta sauce called for in this recipe. I have read comments here long enough to know there are some novice cooks as well as those on budgets. One jar would be more than enough and there still will be enough sauce after making the hoagies for a couple servings over pasta.