Meatball Sandwiches

Prep: 20 minutes; Cook: 16 minutes

Health JANUARY 2005

  • Yield: Makes 4 servings (serving size: 1 sandwich)


  • 1 pound ground sirloin
  • 2 tablespoons seasoned breadcrumbs
  • 1 3/4 cups tomato-and-basil pasta sauce (such as Classico), divided
  • 1/4 teaspoon salt
  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup thinly sliced onion
  • 4 (6-inch) hoagie or French bread rolls, toasted if desired
  • 1/2 cup preshredded part-skim mozzarella cheese
  • 2 tablespoons chopped fresh basil (optional)


1. Combine sirloin, breadcrumbs, 1/4 cup sauce, and salt in a bowl; shape mixture into 12 (1-inch) meatballs.

2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add meatballs; cook 6 minutes, browning on all sides. Drain well. Wipe pan with a paper towel.

3. Return meatballs to the pan over medium-high heat. Add green bell pepper and onion; cook 3 minutes, stirring occasionally.

4. Add 1 1/2 cups sauce; cover, reduce heat, and simmer 8 minutes or until thoroughly heated. Spoon meatball mixture into rolls; top with mozzarella cheese and, if desired, basil. Let stand 1 minute before serving to melt cheese.

Note: Nutritional analysis includes Sugars 5g.

Nutritional Information

Amount per serving
  • Calories: 417
  • Fat: 13g
  • Saturated fat: 6g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 2g
  • Protein: 34g
  • Carbohydrate: 41g
  • Fiber: 4g
  • Cholesterol: 68mg
  • Iron: 3mg
  • Sodium: 849mg
  • Calcium: 226mg

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Meatball Sandwiches recipe