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Stuffed Italian Meatball Sub

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  Ground chuck 1 Pound
  Fine dry italian seasoned bread crumbs 1⁄4 Cup (4 tbs)
  Minced fresh onion 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Egg white 1
  Olive oil 1 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Garlic 3 Clove (15 gm), minced
  Tomato paste 2 Tablespoon
  Sugar 1 Teaspoon
  Dried rosemary 1 Teaspoon
  Canned no salt added whole tomatoes 14 1⁄2 Ounce, undrained and chopped (1 Can)
  Coarsely chopped fresh basil/4 teaspoons dried basil 1⁄4 Cup (4 tbs)
  French bread loaf 16 Ounce
  Shredded part skim mozzarella cheese 2 Ounce (1/2 Cup)

Preheat oven to 375°.
Combine the first 6 ingredients in a bowl; stir well.
Shape mixture into 30 (1-inch) meatballs; place on a broiler pan.
Bake meatballs at 375° for 20 minutes or until done.
Heat oil in a large saucepan over medium-high heat until hot.
Add 1 cup onion and garlic; saute 3 minutes or until tender.
Add tomato paste, sugar, rosemary, 1/4 teaspoon salt, and tomatoes; bring to a boil.
Reduce heat, and simmer 15 minutes.
Remove from heat; stir in meatballs and basil.
Cut bread loaf in half horizontally.
Scoop out bread from bottom half of loaf, leaving a 1-inch-thick bread shell; reserve bread for another use.
Spoon meatballs and sauce into bread shell; sprinkle with cheese.
Top with top half of bread.

Recipe Summary

Main Dish

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Stuffed Italian Meatball Sub Recipe