Kittencal's Meatball Marinara Sandwich
August 05, 2011
"To save some time you can bake the meatballs up to a day ahead, if desired you may increase the ground beef to 1 1/2 pounds increasing all other meatball amounts only slightly, plan ahead the meatballs need to simmer in the marinara sauce #recipe21 for 30 minutes. Make certain to have lots of napkins handy when you serve these!"
- Serving Size: 1 (407.6 g)
- Calories 1046.5
- Total Fat - 66 g
- Saturated Fat - 35.1 g
- Cholesterol - 338.6 mg
- Sodium - 2798.2 mg
- Total Carbohydrate - 12.1 g
- Dietary Fiber - 0.6 g
- Sugars - 3.2 g
- Protein - 98.6 g
- Calcium - 2190.4 mg
- Iron - 4.9 mg
- Vitamin C - 4.5 mg
- Thiamin - 0.2 mg
For the meatballs; in a large bowl mix all ingredients together using clean hands (adding in a small amount more breadcrumbs only if needed to hold the mixture together, at this point you may refrigerate the ground beef until ready to use).
Shape into about 1-inch meatballs then place on a baking sheet.
Bake at 350 degrees F for about 25 minutes or until the meatballs are completely cooked through.
Meanwhile using a serrated knife slice the buns in half lengthwise and remove just a small amount of the bread from the inside to make a “pocket” to hold the meatballs.
In a small bowl mix the soft butter with garlic powder and 1/4 teaspoon salt, spread over the inside of both bread sides then sprinkle with black pepper to taste.
Place the buns inside the oven the last 4-5 minutes of the meatball baking time and bake until the bread is lightly toasted.
In a medium saucepan warm the pasta sauce over medium heat.
When the meatballs are cooked add them into the sauce and toss to coat and simmer for about 20-30 minutes in the sauce.
Spoon the sauce and meatballs over a toasted bun half, then top with mozzarella cheese slices.
Top with the other half of toasted bun.
Cut in half or as desired.
Tips & Variations
No special items needed.