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Meatball Sub Sandwich

Ball Park Buns

"Meatball subs in soggy, falling-apart buns are just the worst. That's why we recommend toasting our Tailgaters Brat Buns for this recipe. The heftier, toasty bread will stand up to all that meaty, marinara, mozzarella goodness."
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Ingredients

1 h servings 768 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  1. Preheat oven to 425 degrees F.
  2. Toast one bun until golden brown, then place in blender and chop until fine to create crumbs.
  3. Place the bread crumbs in a large bowl and add milk. Let soak for 5 minutes.
  4. Add ground beef, eggs, Parmesan, Italian seasoning, onion powder, garlic powder, and salt and pepper to the bread crumb mixture and combine well.
  5. Divide the mixture into 16 golf ball-sized meatballs, and place on an oiled baking pan.
  6. Bake meatballs in oven for 10 minutes.
  7. While meatballs are baking, heat marinara in a large pot over medium-high heat. Place the cooked meatballs in the marinara and simmer for 15 minutes.
  8. Meanwhile, toast the remaining buns, then evenly distribute arugula or spinach, meatballs and mozzarella onto each bun.
  9. Garnish with chopped basil and/or crushed red pepper and serve.

Nutrition Facts


Per Serving: 768 calories; 34 g fat; 75.2 g carbohydrates; 35.7 g protein; 143 mg cholesterol; 1363 mg sodium. Full nutrition

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Reviews

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These are good, but the arugula has a rather peppery bite. I would suggest if greenery is desired to use spinach. I missed the part about toasting a bun and using it for breadcrumbs...oops... it...

These were very tasty moist meatballs. Simple to make for a weekday dinner. I left the arugula/spinach off since some of the family doesn't like greens.

I’m not gonna lie I was bit skeptical. The directions seemed a bit too simple for my taste. Boy oh boy was I wrong. With the first bite a sensational flavor hit my tongue. My teeth glided throug...