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Hearty Meatball Sandwich

Hearty Meatball Sandwich

  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 40 m
q

q

A cross between meatloaf and meatballs, this sandwich promises to hold together without being messy.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 43.1g
  • 14%
  • Protein:
  • 29.3 g
  • 59%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1068 mg
  • 43%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, mix together the ground beef, bread crumbs, onion, salt and pepper, garlic powder, and half of the mozzarella cheese. Form the mixture into a log, and place it into an 8x8 inch baking dish.
  3. Bake for 50 minutes in the preheated oven, or until the center is no longer pink. Let stand for 5 minutes, then slice into 1/2 inch slices. Place a few slices onto each hoagie roll, cover with marinara sauce, and sprinkle remaining mozzarella cheese over.
  4. Wrap each sandwich with aluminum foil, and return to the oven for 15 minutes, until bread is lightly toasted and cheese is melted. Let stand 15 minutes before eating. Each sandwich serves 2.
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Reviews

CHEFSINGLEDAD
135

CHEFSINGLEDAD

3/3/2011

The other reviewers who made this into meathballs crack me up! :) The whole point is to avoid a sandwich that consists of small balls of meat. You know -- it's about avoiding that biting sequence that goes something like "bread, meat, sauce, more sauce, little bit of meat, whole lotta meat, lots of saucy bread, etc." For my part, I used four cloves of minced garlic instead of the garlic powder and enjoyed a sandwich in which the biting sequence was more like, "bread/meat/cheese/sauce. . .bread/meat/cheese/sauce." Yum! :)

Chef Joy
61

Chef Joy

12/1/2008

HELPFUL TIPS: After making this for several years, I realized that i never made a review & many things weren't mentioned enough so it's confusing to know what to follow. 1. Just tastes better to have the traditional balls instead of slicing!!! 350 for 30 min or until outside is nice brown color (i just use 1lb). To make it easier, you can still follow directions and make log (width/height of desired meatballs), but cut PRIOR to putting in oven. If I do make these into sammies b/c I only have hamburger buns, I make log into RECTANGLE with desired thickness and bake for 30 min at 350 (so tender)! 2nd, DO NOT add a T of pepper. A tsp is fine, and there is no need for salt. 3rd, add a tsp of italian seasoning or make your own combination (oregano, basil, garlic powder). 4th, my husband is not a fan of onions but doesn't mind if I stick green onions in. Last, if you like more of a meatball texture ...add an egg. I don't. I DO like that I can make ahead and then when ready, re-heat meatballs in marina sauce which I have in a saucepan. Then just stick in oven when the men in your family want a quick meal (i have all boys)! For the marina sauce, I use what I have on hand (chunky spaghetti sauce)!

Cooking 101
39

Cooking 101

4/9/2006

Thank goodness football season is over. Do you have any idea how many times I had to make these on Sunday???? The only thing I did different was used steak buns. Took a clove of garlic and brushed it over the inside and bottom side of bread, brushed outside of bread top with olive oil. Popped the meat inside with mozzerella cheese, put on a baking sheet baked until cheese was melted and tops were browned. The guys loved them, all through football season!!!!!!!!! Now there wifes want the recipe, don't think so!!

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