Marinara Meatball Subs - Kraft Recipes Top

Marinara Meatball Subs

Prep Time
Total Time

4 servings

We're fans of meatballs wherever they go, whether that's on top of saucy spaghetti or served like this, as subs made with hot dog buns.

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What You Need

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Make It

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  • Prepare and bake Easy Basic Meatballs as directed.
  • Place 12 meatballs in large nonstick skillet. (See tip for what to do with remaining meatballs.)
  • Add pasta sauce and water to meatballs in skillet; stir until meatballs are evenly coated with sauce. Bring to boil on medium heat, stirring occasionally. Simmer on medium-low heat 8 to 10 min. or until heated through, stirring occasionally.
  • Fill buns with meatball mixture and cheese.

Special Equipment Needed

Serving Suggestion

Serve with assorted cut-up fresh fruit to round out the meal.

Easy Basic Meatballs

Heat oven to 400ºF. Mix 2 lb. extra-lean ground beef, 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken, 1 finely chopped onion, 1 cup water and 2 eggs just until blended; shape into 48 (1-1/2-inch meatballs). Place on 2 rimmed baking sheets sprayed with cooking spray. Bake 12 min. or until done (160ºF). Use 12 meatballs to prepare sandwiches as directed. Cool remaining meatballs, then place in freezer-weight resealable plastic bags and freeze up to 2 months before using as desired.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 350
Total fat 11g
Saturated fat 5g
Cholesterol 70mg
Sodium 860mg
Carbohydrate 36g
Dietary fiber 3g
Sugars 8g
Protein 25g
% Daily Value
Vitamin A 25 %DV
Vitamin C 2 %DV
Calcium 25 %DV
Iron 20 %DV

* 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.

Ratings & Reviews

Rated 1 out of 5 by from Horrible This was not good, the bunds did not work, Craft cheese tastes rubbery
Date published: 2018-03-08
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