Italian Meatball Subs
View original ↗
Tastes Better From Scratch · by Lauren Allen★ 4.9 (100)

Italian Meatball Subs

NUTRITION · PER SERVING70M COOK
CAL 43%·PRO 98%
CARBS 114G54% OF CAL
7G FIBER95G OTHER11G TOTAL SUGAR
FAT 23G24% OF CAL
11G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Homemade meatballs on toasted rolls with marinara sauce and melted provolone cheese. These are a freezer-friendly Italian-American classic suitable for feeding groups.

mainitaliansandwichbeef
View the full recipe on Tastes Better From Scratch →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 5
  • 1/2 cup saltine crackers (, crushed)
  • 1/4 cup low-sodium beef broth
  • 2 Tablespoons dried parsley flakes
  • 1 large egg (, lightly beaten)
  • 2 teaspoons Dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound lean ground beef (or ground turkey)
  • 3/4 cup all-purpose flour (, for dredging)
  • 5 hoagies or sub rolls
  • 10 slices Provolone cheese (, or mozzarella)
  • 28 ounce can crushed tomatoes
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons Dried oregano
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon garlic salt
PREP
35M
SODIUM
1820MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.