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Main dishes

Meatball Sub Sandwiches

Meatball Sub Sandwiches recipe
photo by:kraft
Bit with my family!! definitly make again
posted by
dfriendy
on 5/9/2012
time
prep:
10 min
total:
33 min
servings
total:
4 servings
Magazine Acquisition

What You Need

1/4
cup  water
1/2
cup  STOVE TOP Stuffing Mix for Chicken in the Canister
1
lb.  ground beef
1
 egg, lightly beaten
1/4
cup  KRAFT Grated Parmesan Cheese
4
 unsplit Italian bread rolls (7 inch)
1
jar  (26 oz.) spaghetti sauce
1/2
cup  KRAFT Shredded Mozzarella Cheese

Make It

PREHEAT oven to 375°F. Stir water into stuffing mix in medium bowl; let stand 5 minutes. Add meat, egg and Parmesan cheese; mix lightly. Shape into 12 meatballs, each about 2 inches in diameter using a small (2-inch) ice cream scoop, if desired. Place in 15x10x1-inch baking pan.

BAKE 15 to 20 minutes or until cooked through. Meanwhile, cut a thin slice off the top of each roll; set aside. Remove the bread from insides of rolls, leaving 1/4-inch-thick shells. Reserve removed bread for another use.

FILL each roll with 2 Tbsp. of the sauce and 3 meatballs; drizzle with an additional 2 Tbsp. sauce. Sprinkle evenly with mozzarella cheese. Replace tops of rolls. Bake 2 to 3 minutes or until mozzarella cheese is melted.

Kraft Kitchens Tips

Size-Wise
Balance your food choices during the week to save room for this indulgent sandwich on game day.
Make Ahead
Bake meatballs as directed; cool completely. Place in large resealable freezer-weight plastic bags. Freeze up to 2 months. Remove from freezer and thaw as needed. Warm in the microwave before assembling sandwiches as directed.
Substitute
Prepare as directed, substituting frozen LOUIS RICH Pure Ground Turkey, thawed, for the ground beef.
K:41614v2 :66176
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