Marinara Meatball Subs Recipe - Allrecipes.com
Marinara Meatball Subs Recipe
  • READY IN ABOUT hrs

Marinara Meatball Subs

Recipe by  

"Baked meatballs are simmered in marinara sauce and served up in toasted hoagie buns."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    45 mins
  • COOK

    20 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 350 degrees F. Combine eggs, bread crumbs, onion, garlic, Italian seasoning, salt, and pepper in a large bowl. Add ground beef and the 1/4 cup grated Parmesan cheese; mix until combined. Form into 48 meatballs. Place meatballs in a 15x10x1-inch baking pan. Bake for 20 minutes or until a meat thermometer registers 160 degrees F. Drain meatballs on sheets of clean paper towels.
  2. Combine marinara sauce and the cooked meatballs in a 4- to 6-quart pan. Heat over medium heat until heated through, stirring occasionally. Spoon hot meatballs and sauce into buns. Top meatballs with any remaining sauce. Sprinkle the 1/2 cup grated Parmesan cheese over meatballs. Let stand for 2 minutes before serving.
  3. [Cleaning tip: Once the stove top is cool, wipe up any spills with Clorox® Disinfecting Wipes*.]
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Footnotes

  • Tip:
  • To freeze half of the meatballs and sauce for another meal: Transfer half of the meatballs and sauce to a freezer container. Cover, label, and freeze for up to 3 months. To serve, thaw overnight in the refrigerator. Preheat oven to 350 degrees F. Transfer meatballs and sauce to a casserole dish. Bake, covered, for 20 to 25 minutes or until hot, stirring once.
  • *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.
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Reviews More Reviews

Most Helpful Positive Review
Sep 18, 2014

Made this tonight as something different and it was amazing! made them a bit smaller and since i made the meatballs smaller (about ping pong ball size) was able to get about 16 subs (with 3-4 meatballs each) out of it. would halve the sauce as we had a few cups remaining, but will put into a spaghetti sauce. also, only used 1/4 c of grated Parmesan with the meat mix and topped with shredded mozarella and parmesan. people were going for seconds while i was still dishing out firsts! fantastic! thanks for posting!

 
Most Helpful Critical Review
May 25, 2014

Instead or adding more Parmesan on top I added Provolone and put them in the oven de a few minutes until bun was toasted. I also used French rolls instead and were pretty good. I think next time I'll add a little spice to the sauce to spice it up a little more.

 
Jun 03, 2014

My kids loved this recipe it came out great!

 
Apr 03, 2014

This was a delicious recipe. I would add another half jar of marinara sauce and some provolone cheese. Kids loved it and so did I. Great meatballs! I will be making it again.

 
Oct 23, 2014

My absolute go-to for tailgates and large gatherings. Also, reheats like a dream and sits in a crockpot without getting soggy. When I saw that it was a "corporate sponsor" recipe, I wasn't sure, but this one is a real winner. I make this up and we have sandwiches one day and then if there are any leftovers, they go on pasta. Honestly, with three teens at home, there aren't leftovers often. At tailgates, I cook it all up and then just reheat on the grill in a stock pot. We do top the sandwiches with provolone on occasion, but we also have a family member with dairy issues. You can leave out all of the cheeses and it really doesn't affect the taste. My only warning is not to make the meatballs too big or they get hard to eat on a bun.

 
Sep 09, 2014

Let's just say that it didn't last long.

 
Jun 19, 2014

Really good we did cut the recipe in half as it makes quite a bit. We made our meatballs on the smaller side and served them on mini sub rolls. The meatballs had great texture and using a prepared sauce makes them super quick. Thanks for a lovely sandwich recipe.

 

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Nutrition

  • Calories
  • 516 kcal
  • 26%
  • Carbohydrates
  • 65.5 g
  • 21%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 16.4 g
  • 25%
  • Fiber
  • 5.1 g
  • 21%
  • Protein
  • 24.3 g
  • 49%
  • Sodium
  • 1107 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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