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2 servings, one sandwich each
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490 calories, 12g total fat, 4.5g saturated fat, 65mg cholesterol, 750mg sodium, 59g carbohydrate, 4g dietary fiber, 9g sugars, 36g protein, 15%DV vitamin A, 15%DV vitamin C, 25%DV calcium, 35%DV iron.
Exchange: 4 Starch, 4 Meat (L)
Add 2 Tbsp. chopped fresh basil to the cooked meatballs and sauce before spooning into sandwich rolls.
Leftover pasta sauce can be stored in tightly covered container in refrigerator for up to 1 week.
Using extra lean ground beef is a great way to help your family eat right without sacrificing taste!
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made the meatballs last night with spaghetti. My husband LOVED the meal! He gobbled every last bite up! He said "Now that's a meatball!" This recipe is now a weekly meal. I added some italian seasoning to the meatballs and next week I am going to try an onion. I would definitly recommend this recipe!
This recipe gets a big red A+. I made the meatballs for subs last night and hit a home run according to my boyfriend. I will definately be using these meatballs again for both the subs and to put on spaghetti. I did add some salt, pepper, garlic powder, and some chopped onions to my meat mixture before baking, but I feel the need to always add seasoning to any ground beef I use...