Reviewed: May 12, 2008

Quick tip, for more juicy flavorable meatballs - after meatballs are formed roll in additional bread crumbs and bake in muffin tins turning them once or twice for uniform browning.

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Billy Goat

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: May 10, 2008

Yummy:D Very good...Fast and Easy to make. I love spicy food so I chopped jalapeños and mixed it in the meatball and sauce Very Good!!!

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Kittyarr

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Reviewed: May 10, 2008

This was really good. I made it exactly the way the recipe stated. However, the meatballs took much longer to cook than the recipe stated so I would suggest checking them and possibly planning on a longer cooking time.

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Evig

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Reviewed: May 7, 2008

It was ok. Nothing to write home about. Probably won't make it again.

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incurable

Cooking Level: Expert

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Reviewed: May 6, 2008

Great easy meatball sandwich. I followed the directions and my children loved them.

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Cindy

Cooking Level: Intermediate

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Reviewed: May 4, 2008

Great meatball recipe! I made a triple batch ahead of time for a large party and froze them. The day of the party I put them in my crockpot with sauce and heated all day. They turned out yummy!

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mjberry

Cooking Level: Intermediate

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Reviewed: May 1, 2008

Really good meatballs. I did use regular sub rolls and topped it with both Mozzarella and Provolone cheese. Awesome!

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chicklet

Cooking Level: Expert

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Reviewed: Apr. 25, 2008

These meatballs have a soft texture that complements a sandwich because they flatten slightly and hold together when you bite into it, making the 12 large meatball size fine. I used fine fresh breadcrumbs from two slices of stale firm bread. I made the mistake of using a packaged soft hoagie roll which became soggy...next time I'll use a good crunchy roll if not the bagette. The final flavor is largely influenced by whatever sauce you choose, but this is a nice complete method for a hearty sandwich.

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Jajam

Cooking Level: Expert

Home Town: Chatham, New Jersey, USA

Living In: Ventura, California, USA

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Reviewed: Apr. 23, 2008

This was a great sandwich. Definitely a keeper. I made a few changes, using turkey and using my own bread topped with Italian seasoning and garlic. It was yummy. Even my 13month old baby couldn't stop eating the meatballs.

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deven

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Apr. 21, 2008

These are pretty good- i did make some changes like more bread crumbs- one more egg and I took reviews advice and made 24- NOT a good idea- meatballs are too small and are not as moist as they should be- will make again and only make 12

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colleen

Cooking Level: Intermediate

Home Town: Rush, New York, USA

Living In: Bristol, Connecticut, USA

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Reviewed: Apr. 18, 2008

This recipe was fast and easy, but my family of 7 did NOT care for the taste of the meatball. I prefer hoagie buns, in other recipes, and mozzarella instead of provolone.

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RED

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Apr. 15, 2008

This was tasty. Only thing I didn't like was soggy bread, but my kids loved it.

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Jess

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2008

It was delicious. I give it 5 stars because my husband said," Honey if its not too much trouble could you make a few more of these so I can take to work for the guys. I havent had a good meatball sandwich in a while. This hit the spot!" The only thing I did different was making the meatballs a bit smaller. The larger ones are too big for the kids to fit in their mouths. Very delicious, will make again.

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SgtVsWife

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2008

add extra garlic, and a little bit mnore cheese. Add a little more garlic salt to the baguettes as well.

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KBORIN01

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Reviewed: Apr. 1, 2008

I made a few modifications to this recipe. To be a bit healthy, I used ground turkey meat. I also added a few tsps. of fresh rosemary and thyme from my garden. I simmered marinara sauce for an hour and dropped the meatballs into them. They turned out so delicious! I will make this again!

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Chef Helen

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2008

Given the previous reviewers' feedback on dry meatballs - I cooked half of them in the oven and half in the sauce. The meatballs cooked in the sauce definitely won me over. Not nearly as dry and I loved that the sauce and meatballs exchanged flavors, which may address others' opinions that these meatballs didn't have enough flavor. I also made these with "very special spaghetti sauce" from this site, minus the meat used in that recipe since i obviously didn't want to serve these with a meat sauce. Overall, yum, particularly if meatballs are cooked in the sauce rather than baked in the oven.

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MOONSHY

Cooking Level: Intermediate

Home Town: Ryan, Iowa, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 24, 2008

The meatballs were awesome. Great flavor! I cooked them in a mini muffin pan and they came out perfect!

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kristinpilbeam

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Reviewed: Mar. 20, 2008

My kids and husband loved this meal. They snapped up the sandwiches like crazy. My 6 year old pronounced my the best cook ever. This will be a regular in our household. I doubled the recipe right away and froze the extra meatballs as suggested. Next time I will add a layer of pepperoni in the sandwich.

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ironchefwannaB

Cooking Level: Expert

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Reviewed: Mar. 15, 2008

This recipe was wonderfully yummy! I got heaps of rave reviews from my partner and stubborn 6 year old. I made just a few adjustments... Lessoned the Italian herbs. I used 2 eggs I had no parm...and I really wanted meatballs so we subbed mozz cheese, just a bit. I forgot..sub rolls...we had them as is. I added 3 cloves of raw garlic to the meatball mix. Omitted parsley Salt/pepper/garlic salt to taste. I made my own spaghetti sauce... 1 box/can of chopped/chunked/diced tomatoes. 3 cloves of garlic, minced. 1/2 of a medium sized onion, chopped. Salt/Pepper to taste. 2 tablespoons of olive oil. 1 small can/box of tomato paste. Heat up the oil, sautee the garlic and

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