Using vegetarian meatballs, rather than traditional meatballs, reduces the calories per sandwich by about 130, cuts the sodium by about 200 mg. and cuts the total fat and saturated fat by more than half! (When I first made them my family had no idea the meatballs in their sandwiches were meatless.)
We also love grilled cheese, hot Reubens, and black bean burgers. What is your favorite hot sandwich to make for your family?
Recipe: Hot Meatball Subs
Meatballs meet sandwiches in this vegetarian-optional recipe.
- 1 Tbsp. extra virgin olive oil
- 1 large yellow onion, peeled, halved and sliced into half rings
- 1 large green or red bell pepper, sliced
- 26 oz. red pasta sauce or tomato sauce
- 1 lb. frozen cooked meatballs, meatless or regular, or see directions below to make fresh meatballs
- 6 small (about 6 inches) oblong French bread sandwich rolls
- 4 oz. sliced or shredded provolone or mozzarella cheese
- Preheat the broiler. Line a baking pan with foil. In a large heavy skillet, heat the oil over medium heat. Add the onions and peppers and cook, stirring occasionally, until they are browned and soft, 15-20 minutes.
- Meanwhile, in a medium saucepan, heat the sauce over medium to medium-high heat. Add the meatballs and simmer them for 10 - 15 minutes. (Start the carrots, if you are serving them.)
- Carefully cut along the length of each sandwich roll, trying to avoid slicing all the way through so the halves remain attached. Put several cooked meatballs and some sauce inside each roll and top them with onions, peppers and cheese. Put the sandwiches on the baking tray, with the fillings facing up, and broil them for 2 - 3 minutes until the cheese is melted and the rolls are slightly browned. Serve them hot.
**To make fresh meatballs: Combine 1 lb. ground beef or turkey, 1 beaten egg, 1/2 cup bread crumbs, and 1/4 tsp. garlic powder. Form it into 1-inch meatballs. In a large skillet, heat 1-2 Tbsp. olive oil over medium-high heat. Cook the meatballs, turning frequently, until they are browned on all sides, 5-8 minutes.