Reviewed: Mar. 9, 2005

These were great! I went ahead and gave it 5 stars, because I know they can be and it was my poor choice in rolls. I also made them into meatballs simply because I couldn't imagine eating a meatball sub without them in meatball form(it also cut down the cooking time considerbly and only took a few minutes to form them). My hubby is a huge meatball sub lover and these made him very happy. Thanks so much!!

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KRISTOLH

Cooking Level: Beginning

Living In: Chesapeake, Virginia, USA

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Reviewed: Mar. 1, 2005

SO GOOD. I had some beef to use, but didn't want to do just plain meatloaf, so I was excited to find this recipe. I didn't have any real onion, so I used the dehydrated kind instead, and it was fine. For the bread crumbs, I did crushed crackers w/ 1 tbsp. of Italian seasoning, but I would do a touch less seasoning next time. I added spices to tomato sauce to create my own marinara, and used an 8 oz. can. We used one long loaf of French bread cut in half, and it was the perfect size for all the meat. Overall, this was exactly as delicious as I thought it would be, and it was very very filling!

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Dec. 24, 2004

I CHANGED THE RECIPE SLIGHTLY. I ADDED SAUCE AFTER 30 MIN OF BAKING AND I MADE THEM INTO MEATBALLS.

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helen

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Reviewed: Nov. 19, 2004

OMG! These are great! YUMM! I have been craving a meatball sandwich for so long! PERFECT! Will def make again! Thanks Wyatt!

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amyhunter

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Nov. 18, 2004

THIS WAS SOOO GOOD..THE ONLY THING I CHANGED WAS USING PITA BREAD INSTEAD OF HOAGIES..I WILL BE MAKING THESE AGAIN.

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TINKERBELL926

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Aug. 24, 2004

I love these sandwiches! I am 7 months pregnant and I have craved meatball subs my whole pregnancy so I order them everywhere I go but these ones beat all the restaurant subs. They are spicy and full of flavor but not too spicy...even my two year old loved them. I did roll the meat into meatballs rather than meatloaf.

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LYSSIESMOM

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Reviewed: Jul. 11, 2004

Awesome recipe and easy to make. I topped with the sauce for the last 15 min. of baking. My husband loved it. I used sliced provelone cheese instead of shredded mozzeralla.

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ELIZALIZ

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Reviewed: Apr. 10, 2004

I actually used this recipe as a base and added and changed it around a little bit because I didn't have all the ingredients on hand... My kid brother doesn't like spaghetti or spaghetti sauce, so I took the leftover meat sauce and added an egg and two pieces of bread and made the meatballs from that mixture. It was yummy this way, but the meatballs were very very fragile and broke apart easily. You only have to cook them for a short time- 15 minutes or so, just to cook the egg. I also made sure my sauce was really spicy. The other change I had was that I used "Texas Toast" style bread (the very thick white bread), and I sprayed it with cooking spray and put it in the oven without the aluminum foil. My version was yummy comfort food, and it didn't take very long... however it probably wasnt as pretty as it could have been. It was still good though- thanks for the recipe!

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DANCINGQUEEN117

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Reviewed: Jan. 16, 2004

My boyfriend and I make dinner for his family ever Sunday night, and his mom and dad just loved the recipe. Every week she craves it again. Tips: Next time I would put less pepper, it turned out really spicy. And, I would go easy on the cheese (I got a little carried away and didn't measure, my fault). But, other than that, I know we will be making that again.

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DCJS14TWF

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Reviewed: Mar. 30, 2003

I rolled them into balls for meatball subs. YUMMY!!!! Next time I will bake them in the sauce instead of adding the sauce later. Mushrooms and black olives would be good on them.

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