Open Faced Meatball Subs Recipes
OPEN FACED MEATBALL SUB
This easy to make meatball sub is delicious, meaty and melty with only half the bread! Great for a weeknight, or weekend family meal.
Provided by Tara Teaspoon
Categories Main Course
Time 1h10m
Number Of Ingredients 18
Steps:
- Make the Mini Meatballs: In a large bowl, using hands, mix together all ingredients until combined well. using 1 tablespoon mixture for each, roll into balls.
- Mini meatballs can be made ahead. Transfer to a baking sheet and freeze until solid, about 1 hour. Divide between two heavy-duty resealable plastic bags, seal and freeze up to 3 weeks. Let stand at room temperature 10 minutes before cooking.
- Make the Meatball Subs: Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add meatballs and turn to coat. Reduce heat to medium and cook, turning occasionally, until browned and cooked through, about 15 minutes. Transfer meatballs to a large saucepan and cover.
- Wipe skillet clean; add remaining 2 tablespoons oil with the onion and cook over medium-high heat, stirring occasionally, until just softened, about 4 minutes. Add bell pepper; cook, stirring, until softened and just starting to brown, 6 to 8 minutes.
- Heat broiler and place rack 6 inches from heat. Place rolls, cut side up on a baking sheet. In saucepan with meatballs, add sauce and heat over medium heat until warm, about 2 minutes; spoon onto each roll. Cover with onion-bell pepper mixture and top each with 2 cheese halves. Broil until cheese is melted, 1 to 2 minutes.
Nutrition Facts : ServingSize 1 g, Calories 760 kcal, Carbohydrate 53 g, Protein 34 g, Fat 48 g, SaturatedFat 15.5 g, Cholesterol 123 mg, Sodium 1104 mg, Fiber 6 g
OPEN-FACED MEATBALL SANDWICHES
My husband and I love meatball subs, so I tried to come up with a different version that's easy to make after a hard day," Karen Barthel relates from North Canton, Ohio. "The meatballs freeze well, too."
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first nine ingredients. Crumble turkey over mixture and mix well. Shape into 1-in. meatballs. In a large skillet coated with cooking spray, brown meatballs in batches; drain. , Place meatballs in a large saucepan. Add the pasta sauce; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. , Spoon meatballs and sauce onto bun halves; sprinkle with mozzarella cheese and Parmesan cheese if desired.
Nutrition Facts : Calories 275 calories, Fat 10g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 542mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges
OPEN-FACED MEATBALL SUBS
My husband and I love classic meatball subs, but I wanted to create a version that's fast to fix after a long day. This recipe comes together in a snap, and the meatballs are freezer-friendly as well.
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 40 meatballs. In a large skillet coated with cooking spray, brown meatballs in batches; drain. , Place meatballs in a large saucepan. Add pasta sauce; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Spoon meatballs and sauce onto bun halves; sprinkle with mozzarella and Parmesan cheese if desired.
Nutrition Facts : Calories 277 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 506mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
OPEN FACED MEATBALL SANDWICHES (HEALTHY)
This is a healthier version of a classic favorite! I usually have leftover meatballs. You can freeze them for later or save them in the fridge and use with pasta later in the week!
Provided by Mrs. Doeinck
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine first 9 ingredients. Crumble Turkey over mixture;mix well.
- Shape into meatballs 1 inch each.
- In a large skillet coated with nonstick cooking spray, brown meatballs in batches if necessary. Drain.
- Place meatballs in a large saucepan.
- Add the pasta sauce;bring to a boil. Reduce heat;cover and simmer for 10-15 minutes or until meat is no longer pink.
- Spoon meatballs and sauce onto buns;sprinkle with cheese.
Nutrition Facts : Calories 461.3, Fat 14.3, SaturatedFat 3.4, Cholesterol 77.7, Sodium 1002.2, Carbohydrate 52.9, Fiber 2.4, Sugar 9.4, Protein 28.5
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- Heat the meatballs and marinara sauce in a large sauce pan. Cover and heat on medium-high for about 10 minutes or until heated through.
- While the sauce and meatballs are heating, toast the bread in a toaster to slightly brown. Add each slice of toasted bread to the prepared baking sheet.
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