Italian Meatballs Sandwiches

Italian Meatball Sandwiches


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]


Italian Meatball Sandwiches


1 Pound Ground Sirloin

¾ Cup Bread Crumbs

2 Teaspoons Dried Italian Herbs

3 Minced Garlic Cloves

2 Tablespoons Chopped Fresh Parsley

2 Tablespoons Grated Parmesan Cheese

1 Beaten Egg

4 Italian Rolls

1 Tablespoon Olive Oil

1 Teaspoon Garlic Powder

½ Teaspoon Salt

14 Ounces Red Sauce (See Victoria’s Sunday Gravy)

8 Slices Provolone Cheese

Preheat the oven to 350° F.  In a medium bowl, gently mix by hand the ground sirloin, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese and egg.  Shape into 12 meatballs and place in a medium sized baking dish.  Bake for 20 minutes.  Meanwhile, cut the Italian rolls in half lengthwise and remove some of the bread from the inside to make a well for the meatballs.  Brush with olive oil and season with the garlic powder and salt.  Put the Italian rolls into the oven during the last 5 minutes of the meatballs time to toast.  While the bread toasts, warm the red sauce in a saucepan over medium heat.  When the meatballs are done, use a spoon to transfer them to sauce.  Spoon sauce and meatballs onto the Italian rolls and top with the slices of Provolone cheese.  Return to the oven for 3 minutes to melt the cheese.  Cool slightly and cut in half.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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