Open-Faced Meatball Subs

Mini meatballs coated in marinara sauce are topped with onions and peppers to make these hot hoagie sandwiches. Try them for a fun weeknight dinner.

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Open-Faced Meatball Subs
Makes: 4  servings Prep 25 mins Start to Finish 50 mins  (not including time for meatballs)

Ingredients

  • 3 tablespoons  olive oil
  • 1/2 recipe Mini Meatballs
  • 1 medium onion, sliced
  • 2 bell peppers (red and yellow), sliced
  • 2 hero rolls, halved lengthwise and lightly toasted
  • 1 1/2 cups  purchased marinara sauce
  • 4 slices (about 3 ounces)provolone, cut in half

Directions

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add meatballs and turn to coat. Reduce heat to medium and cook, turning occasionally, until browned and cooked through, about 15 minutes. Transfer meatballs to a large saucepan and cover.

2. Wipe skillet clean; add remaining 2 tablespoons oil with the onion and cook over medium-high heat, stirring occasionally, until just softened, about 4 minutes. Add bell pepper; cook, stirring occasionally, until softened and just starting to brown, 6 to 8 minutes.

3. Heat broiler and place rack 6 inches from heat. Place rolls, cut side up, on a baking sheet. In saucepan with meatballs, add sauce and heat over medium heat until warm, about 2 minutes; spoon onto each roll. Cover with onion-bell pepper mixture and top each with 2 cheese halves. Broil until cheese is melted, 1 to 2 minutes.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)760,
  • Fat, total(g)47,
  • chol.(mg)123,
  • sat. fat(g)16,
  • carb.(g)53,
  • fiber(g)6,
  • pro.(g)34,
  • sodium(mg)1104,
  • Percent Daily Values are based on a 2,000 calorie diet
Mini Meatballs

Yield: 55 to 60 meatballs Prep 20 mins Start to Finish 20 mins

Ingredients

  • 1 pound  ground pork
  • 1 pound  ground beef
  • 1 medium onion, minced (1 cup)
  • 1/2 red sweet pepper, minced (1/2 cup)
  • 1/4 cup  milk
  • 3 tablespoons  plain dry bread crumbs
  • 1 large egg
  • 1 1/2 teaspoons  kosher salt
  • 1 teaspoon  dried oregano
  • 1 teaspoon  fennel seeds, crushed
  • 1/4 teaspoon  fresh ground black pepper

Directions

1. In a large bowl, using hands, mix together all ingredients until combined well. Using 1 tablespoon mixture for each, roll into balls. (Can be made ahead. Transfer to a baking sheet and freeze until solid, about 1 hour. Divide between two heavy-duty resealable plastic bags, seal and freeze up to 3 weeks. Let stand at room temperature 10 minutes before cooking.)

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