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Nutrition Facts
Serving Size 1 footlong sandwiches 1004g Recipe makes 2 footlong sandwiches) The following items or measurements are not included below: frozen meatballs 1 tablespoon italian seasoning
Calories 2086
Calories from Fat 942		(45%)
Amount Per Serving		%DV
	Total Fat 104.7g	161%
	Saturated Fat 46.5g	232%
	Monounsaturated Fat 29.4g
	Polyunsaturated Fat 21.0g
	Trans Fat 0.0g
Cholesterol 228mg		76%
Sodium 5228mg		217%
Potassium 2141mg		61%
Total Carbohydrate 217.3g		72%
	Dietary Fiber 9.9g	39%
	Sugars 45.0g
Protein 68.6g		137%
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16th Anniversary Weekend

~Nimz~

Divine Meatball Sandwiches

Recipe #59289 | 45 min | add private note

⁽⁷³⁾ RATE IT NOW Print Recipe

By: Jamie Renee
Apr 12, 2003

The spread on these meatball sandwiches is what really sets them apart from others. You can experiment and customize by using your favorite meatballs, sauces and fresh bread. Good for a party finger food, or for lunch or dinner. I promise no meatball sandwich will be the same again! Cook time includes entire process.

2 footlong sandwiches (change servings and units)

Ingredients

2 (1 lb) packages frozen meatballs, Italian style
2 loaves bakery Italian bread
1 (28 ounce) jar spaghetti sauce
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1/4 teaspoon black pepper
1 tablespoon italian seasoning
1 dash garlic powder
2 cups shredded mozzarella cheese

Directions

1
In a large pot combine frozen meatballs and spaghetti sauce.
2
Heat over medium until meatballs are heated throughout.
3
Meanwhile, mix together cream cheese, mayonnaise, Italian seasoning, pepper, and garlic powder and set aside.
4
Slice Italian style bread loaves horizontally with serrated bread knife.
5
Cut loaves into three- or four-inch sections to make small sandwiches.
6
Spread cream cheese mixture on insides of each sandwiche's tops and bottoms.
7
Preheat oven to 350°F.
8
When meatballs are heated, spoon onto sandwiches and top with shredded mozzarella cheese.
9
Put sandwich tops on and place on a foil-lined baking sheet.
10
Bake about 10-15 minutes or until cheese is melted.

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Featured Reviews for This Recipe

From: 2SpiceItUp

On Nov 2, 2009

I made these today for lunch and they were exactly what I had hoped they would be. DELICIOUS!!! I made 3 hoagie sized sandwiches and a full batch of the spread to save for later. These are definitely a nice step up from the traditional meatball sandwich. I think next time I will use provolone though. I served them with some cheesy green beans to get that veggie in for the kids, and it was great! Thanks for posting a keeper!!!

0 people found this review helpful

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From: 5hungrykids

On Aug 31, 2009

Everyone is right when they say the spread is what makes this so special, or divine as the title says. I've never liked meatball sandwiches before, but this recipe changed all that. I have tried it as written and also with low-fat cream cheese and low-fat mayo. They both taste the same and so I will be making this the low-fat version from now on. I will be using a different bread as the Italian bread that I used was way too thick. It was hard to take a bite and the meatballs went sliding out of the sandwich. Thanks for sharing this special sandwich.

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From: Bergy

On Jul 22, 2006

I enjoy a Saturday night burger but then your recipe caught my eye - Forget burger this was so delicious -. I had some meatballs in the freezer opened a jar of zippy, spicy hot shaghetti sauce and the sandwich was made in no time flat. I used Foccacia bread instead of Italian while. The cream cheese mayo mixture is great - to appease my conscience I used low fat mayo & low fat cream cheese - no problem My first bite told me that this would not be the last time I made this recipe thanks Crimsonvixen7 for posting this taste delight

9 people found this review helpful

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From: REEVES73

On May 24, 2006

i made these using meatball Italian Meatballs . And man they were good. The spead on the bread was outta this world. We both loved these. Thanks for a great recipe.

5 people found this review helpful

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