Meatball Subs

  • GayFord Posted: 09/02/13
    Worthy of a Special Occasion

    This recipe had several bad reviews which luckily I read before making it. (Thanks for posting them!) So, I just made my own meatballs: hamburger, salt, black pepper, onion powder, minced garlic, egg, Italian breadcrumbs, oregano, and thyme. After frying in olive oil, drained and added a jar of Prego marinara sauce. (I think spaghetti sauce would be better...not sure what the difference is.) Bought these football shaped loaves of bread from the bakery dept at Kroger....not sure what they're called. Split the loaves (partially), took out some of the inside bread to make room, buttered them inside and out and sprinkled with garlic powder and toasted them in the broiler, then stuffed them with the meatballs, sauce, sautéed yellow peppers and topped with both mozzarella and parmesan cheese. Might be good to add black olives if you like that sort of thing. Made this way, it was very good!

  • JLBrooks321 Posted: 12/17/13
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    This is really delicious, but it's a little harder than it looks. I often need someone to keep an eye on the rolls for me, because I've burned them SEVERAL times in the past. And the whole bell-peppers-in-a-paper-bag-fiasco never really works out for me. Is it supposed to steam the skins off of them? Lastly, this recipe makes for A LOT of dirty dishes. Speaking from a taste stance, these are excellent, but they're a surprising amount of work for a weeknight dinner.

  • jmeleeS Posted: 08/27/13
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    When a recipe ends with you cursing in lieu of smiling and enjoying your dinner, you know it's bad. I agree with the first post - C.L. absolutely did not test this recipe out for the sizes and proportions stated. The hoagies are WAY to small to hold in all the meatball, sauce, pepper, onion and cheese that is allocated to each sandwich. Also, even after toasting, the hoagies became soggy and a mess to eat. When I broiled on the last stage, my bun separated and the meatball side of the hoagie toppled leaving nicely broiled cheese on my pan instead of on my sandwich. Not great in terms of flavor (though I added more garlic, used fresh basil in my favorite pasta sauce, and mixed in spicy pork sausage with the beef) and certainly frustrating to make, assemble and then to try and eat. Not a keeper for us in the slightest...

  • crosscourt Posted: 08/25/13
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    I agree with previous review. The meatballs were pretty good. We didn't like the marinara sauce. The peppers weren't that good. After doing it cooking light's way i made a sandwich with just the onions, meatballs, & some mayo. Now that was good.

  • Pamysue Posted: 08/26/13
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    I used leftover homemade marinara sauce, and we enjoyed the meatballs. However, the whole-wheat mini hoagie buns didn't hold up to the meatballs and sauce and it became a big of a soggy mess. In the end I guess we would have preferred spaghetti over the sandwiches.

  • JustSomeGuy Posted: 08/23/13
    Worthy of a Special Occasion

    I'm calling BS on this. First off, the recipe calls for 2oz hoagie buns. Your picture certainly doesn't use 2oz hoagie buns, and I know this because the closest I could find were 3oz and they were less dense than hot dog buns and would never hold sauce without collapsing into a mess 3 seconds into the process. I really know - 'cause I tried. Second, it is a good thing you called for sirloin because this "just broil the meatballs" approach left them medium rare while when the peppers were properly roasted. What if I want turkey, or chicken, or pork? And lastly, if one kept to a 2oz bun, 4 meatballs, 1/3 cup sauce, peppers, onions, and cheese just ain't gonna fit without being a hot mess. Again, I know from trying, despite my better judgement. Just shame on you. Take pictures of what the recipe will actually make. Actually test your recipe in a kitchen before you publish.

  • SunnyHuny1 Posted: 09/04/13
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    I don't know what the other reviewers are talking about, my husband and I both LOVED this dish!! The meatballs are tasty and the peppers are particularly delicious. It was easy to prepare, the directions were simple and the taste was yummy. This a good, solid recipe that I'll be making time and time again.

  • daneanp Posted: 02/24/14
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    I probably shouldn't review these because I altered the prep, though used all the exact same ingredients. I opted to shape the meat into patties vs. balls (less messy to eat) and saute the onion and pepper in a skillet, foregoing the need to peel the pepper. I also toasted the split hoagie rolls in the toaster vs. under the broiler. They were just ok, flavor-wise. I think the meat could definitely use some flavor-boosting - maybe some red pepper flakes next time. Love the fresh mozzarella though!

  • cupcakemuffin Posted: 09/24/13
    Worthy of a Special Occasion

    I made this recipe as mini sliders (i.e. on tiny buns with one meatball per bun), and really loved it. I just sauteed the peppers and onion together because this seemed easier than doing roasted peppers + grilled onions, and the results were really tasty. I thought the meatballs were flavorful and tender, and the broiling method was easier and less messy than pan frying. Fun!

  • lynn770 Posted: 10/24/13
    Worthy of a Special Occasion

    My husband & I loved these subs. We did eat them with a fork instead of picking them up because they were too big. Not sure what size I used, the grocery store only had 1 size of hoagie roll and it came in a pack of six. Luckily I only put 2 of them in the oven because I did burn my bread the first time around. Apparently my broiler on high will burn a hoagie in less than a minute so 2 minutes was way too long. I didn't have any problems with the sauce making the hoagie soggy, if anything I may add more marinara next time because there wasn't enough sauce leftover for the next day and they were a little dry as leftovers.

  • JeffandMelissa Posted: 09/02/13
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    We followed the recipe for the most part. However, we made 24 meatballs, instead of 16. The smaller meatballs are easier to get on the rolls, and they were cooked through in 7 minutes. We used split deli rolls that were about 2.5 oz. each. Ultimately, it does get kind of messy, but the recipe suggested that it would. Our kids did not care. Our 12 year old, who is typically a procrastinator at the dinner table, was the first to finish her sandwich.

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