Meatball Subs

Photo: Iain Bagwell; Styling: Missie Neville Crawford

These meaty, saucy, two-napkin sandwiches are destined for heavy dinnertime rotation.

Yield: Serves 4 (serving size: 1 sandwich)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 29 Minutes
Total: 29 Minutes

Nutritional Information

Amount per serving
  • Calories: 423
  • Fat: 16g
  • Saturated fat: 6.2g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 1.7g
  • Protein: 25.7g
  • Carbohydrate: 44.3g
  • Fiber: 4.8g
  • Cholesterol: 100mg
  • Iron: 4.1mg
  • Sodium: 708mg
  • Calcium: 107mg

Ingredients

  • 1/3 cup panko (Japanese breadcrumbs)
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 12 ounces ground sirloin (90% lean)
  • 3 garlic cloves, minced
  • 1 large egg
  • Cooking spray
  • 2 yellow bell peppers, halved and seeded
  • 1 1/3 cups lower-sodium marinara sauce
  • 3/4 cup sliced onion
  • 4 (2-ounce) hoagie sandwich buns
  • 2 ounces fresh mozzarella cheese, thinly sliced
  • Thinly sliced basil (optional)

Preparation

  1. 1. Preheat broiler to high.
  2. 2. Combine first 6 ingredients in a bowl; mix gently. Working with damp hands, gently shape beef mixture into 16 meatballs. Arrange meatballs in a single layer on a heavy-duty baking sheet coated with cooking spray, leaving 6 inches of open space on one end. Place bell pepper halves, skin sides up, on open space on pan. Broil 6 inches from heat for 7 minutes, turning meatballs once. Remove pan from oven. Place peppers in a small paper bag; fold to close tightly. Let stand for 10 minutes. Remove peppers from bag. Peel and slice into 1/4-inch-thick strips.
  3. 3. Bring marinara sauce to a simmer in a large skillet over medium-low heat; add meatballs, tossing to coat. Keep warm.
  4. 4. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add onion slices; cook 4 minutes on each side or until charred. Remove onion from pan.
  5. 5. Coat insides of buns with cooking spray, and broil 2 minutes or until toasted. Top each bun with 4 meatballs and 1/3 cup sauce. Divide peppers, onions, and cheese evenly among sandwiches; broil sandwiches 2 minutes or until bubbly and browned. Garnish with basil, if desired.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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