Down Home Meatball Subs
10
Servings
8
Ingredients
6
Comments
You can most definitely serve them as meatballs with the spaghetti sauce but we loved them atop of sub buns, melted with some Mozzarella and served as Meatball Subs!
10
Servings
8
Ingredients
6
Comments
Ingredients
- 1 pound Ground Beef
- ½ pounds Ground Sausage
- 2 individual Egg
- 1 cup Bread Crumbs, Italian
- 1 tablespoon chop Basil, Fresh
- 7 ½ cups Marinara Sauce
- 10 individual Sandwich Roll (Sub Bun)
- 10 individual Mozzarella Cheese, Sliced
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a mixing bowl, mix ground beef, sausage, eggs, bread crumbs, and basil together with clean hands. Make sure all ingredients are well incorporated.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a mixing bowl, mix ground beef, sausage, eggs, bread crumbs, and basil together with clean hands. Make sure all ingredients are well incorporated.
- Scoop out a bit of mixture and roll in the palm of your hand until you have a rounded ball of meat, approximately 1 inch or less.
- Place on a foil lined cookie sheet.
- Repeat until you have used all of the meat mixture.
- Bake at 350 degrees for 15 minutes.
- Remove from oven and add them to the Down Home Spaghetti Sauce in a large stock pot.
- Cook in sauce at least 3 hours or until they reach an internal temperature above 160 degrees.
- Serve meatballs on subs with cheese.
Nutrition Facts
- Servings Per Recipe
- 10 Servings
- Serving Size
- 1 sub Amount Per Serving
- Calories
- 546
- Total Fat
- 24g
- Saturated Fat
- 9g
- Trans Fat
- 0g
- Cholesterol
- 116mg
- Sodium
- 1645mg
- Total Carbohydrates
- 54g
- Fiber
- 0g
- Sugar
- 15g
- Protein
- 30g
- WW Freestyle
- 17
6 Comments
Join the discussionI believe I may serve these to small group next Monday.
Do you think it would work if I cooked them the 15 minutes the night before, stuck them in the fridge, then put them and the sauce in the slow cooker for the day?
Yes, that should work just fine!
I LOVE meatballs but have never made a meatball sub. I can’t believe it! These look awesome! I am pretty sure the time has come…
I hate it when a meatball falls out of the bun so I make the meatball mix into thin bun size loaves and bake them. Less messy and easier to eat.
Wouldn’t the meatballs already be at a temperature of 160 degrees after baking them, and prior to adding them to the sauce? Is the simmer step, then, more to bring out flavors rather than bring the meatballs up to temperature?
Great question! Yes the simmer step helps develop a rich sauce and make the meatballs moist. After baking them for 15 minutes, they probably will not be fully cooked, especially depending on the size. Hope this helps!