Meatball Sub
User Reviews
5
3 reviews
Excellent
-
Servings
1 subs
-
Calories
640 kcal
-
Course
Main Course, Lunch
Meatball Sub
Report
This amazing meatball sub recipe uses baked meatballs, garlic butter and your favorite prepared four cheese pasta sauce to create an incredible sandwich.
Share:
Ingredients
- 1 tablespoon butter with garlic
- 1 hoagie bun sub bun
- 6 meatballs baked
- 1/4 cup provolone cheese shredded
- 1/2 cup four cheese pasta sauce
Instructions
- Soften the garlic butter and spread over the hoagie. Broil the buns for 2-3 minutes until crispy and the butter has melted.
- Prepare/heat the pasta sauce per manufacturer instructions in a large pot with the meatballs, making sure they are heated to at least 165 °F.
- Scoop meatballs onto the sub / hoagie bun, fitting in as many as you want.
- Sprinkle the shredded provolone on top of the meatballs. Place on a baking sheet.
- Toast to desired level again in toaster oven or regular oven. You can make many subs at one time in the oven!
- Garnish with parsley if desired and serve!
Notes
- This recipe is for one sub, simply multiply it by as many subs as you need to make
Nutrition Information
Show Details
Calories
640kcal
(32%)
Carbohydrates
40g
(13%)
Protein
30g
(60%)
Fat
40g
(62%)
Saturated Fat
19g
(95%)
Cholesterol
113mg
(38%)
Sodium
1371mg
(57%)
Potassium
692mg
(15%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
1171IU
(23%)
Vitamin C
9mg
(10%)
Calcium
277mg
(28%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 1subs
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Calories | 640kcal | 32% |
| Carbohydrates | 40g | 13% |
| Protein | 30g | 60% |
| Fat | 40g | 62% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 113mg | 38% |
| Sodium | 1371mg | 57% |
| Potassium | 692mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 1171IU | 23% |
| Vitamin C | 9mg | 10% |
| Calcium | 277mg | 28% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
