Meatball Sandwiches

Meatball Sandwiches Photo: Leigh Beisch


  • 1 pound ground sirloin
  • 2 tablespoons seasoned breadcrumbs
  • 1 3/4 cups tomato-and-basil pasta sauce (such as Classico), divided
  • 1/4 teaspoon salt
  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup thinly sliced onion
  • 4 (6-inch) hoagie or French bread rolls, toasted if desired
  • 1/2 cup preshredded part-skim mozzarella cheese
  • 2 tablespoons chopped fresh basil (optional)


1. Combine sirloin, breadcrumbs, 1/4 cup sauce, and salt in a bowl; shape mixture into 12 (1-inch) meatballs.

2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add meatballs; cook 6 minutes, browning on all sides. Drain well. Wipe pan with a paper towel.

3. Return meatballs to the pan over medium-high heat. Add green bell pepper and onion; cook 3 minutes, stirring occasionally.

4. Add 1 1/2 cups sauce; cover, reduce heat, and simmer 8 minutes or until thoroughly heated. Spoon meatball mixture into rolls; top with mozzarella cheese and, if desired, basil. Let stand 1 minute before serving to melt cheese.

Note: Nutritional analysis includes Sugars 5g.

    Prep: 20 minutes; Cook: 16 minutes
  • Yield: Makes 4 servings (serving size: 1 sandwich)

Nutritional Information

Calories per serving: 417
Fat per serving: 13g
Saturated fat per serving: 6g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 2g
Protein per serving: 34g
Carbohydrate per serving: 41g
Fiber per serving: 4g
Cholesterol per serving: 68mg
Iron per serving: 3mg
Sodium per serving: 849mg
Calcium per serving: 226mg