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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
on 5/9/2012
10 min
33 min
4 servings
Magazine Acquisition

What You Need

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

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.
Prepare as directed, substituting frozen LOUIS RICH Pure Ground Turkey, thawed, for the ground beef.
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