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Meatball Lover’s Sandwich

Total Time

Prep: 45 min. Bake: 15 min.


8 servings

Meet the Cook: You'll find that these hearty sandwiches will satisfy even the healthiest appetites. My husband and our three children love them! I like the fact that the recipe makes a big batch of meatballs with tangy sauce. -Kelly Gerhardt, Council Bluffs, Iowa


  • 2 eggs
  • 1/3 cup milk
  • 2 cups soft bread crumbs
  • 1/2 cup finely chopped onion
  • 1-1/2 teaspoons salt
  • 2 pounds ground beef
  • 2 garlic cloves, minced
  • 1 teaspoon butter
  • 1 cup ketchup
  • 2/3 cup chili sauce
  • 1/4 cup packed brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons prepared mustard
  • 2 teaspoons celery seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper sauce
  • 8 hoagie buns or submarine rolls, split
  • 1 large onion, sliced


  1. In a bowl, beat eggs and milk. Stir in bread crumbs, chopped onion and salt. Add beef; mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 375° for 15-20 minutes or until meat is no longer pink; drain.
  2. In a saucepan, saute garlic in butter. Add ketchup, chili sauce, brown sugar, Worcestershire sauce, mustard, celery seed, salt and hot pepper sauce. Bring to a boil; add meatballs. Reduce heat; cover and simmer for 20 minutes or until heated through, stirring occasionally.
  3. Carefully hollow out buns, leaving a 1/2-in. shell. Spoon meatball mixture into buns; top with sliced onion.
    Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve on buns and top with sliced onion.

Nutrition Facts

1 each: 587 calories, 21g fat (9g saturated fat), 131mg cholesterol, 1828mg sodium, 66g carbohydrate (22g sugars, 3g fiber), 34g protein.

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