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.
- In a large pot combine frozen meatballs and spaghetti sauce.
- Heat over medium until meatballs are heated throughout.
- Meanwhile, mix together cream cheese, mayonnaise, Italian seasoning, pepper, and garlic powder and set aside.
- Slice Italian style bread loaves horizontally with serrated bread knife.
- Cut loaves into three- or four-inch sections to make small sandwiches.
- Spread cream cheese mixture on insides of each sandwiche's tops and bottoms.
- Preheat oven to 350°F.
- When meatballs are heated, spoon onto sandwiches and top with shredded mozzarella cheese.
- Put sandwich tops on and place on a foil-lined baking sheet.
- Bake about 10-15 minutes or until cheese is melted.
A messy treat! We used turkey meatballs and a fresh baked french loaf. Next time I would spread the cut-sides of the bread with the cream cheese mixture & cheese and broil until melted and lightly brown, THEN add the meatballs & sauce. Assembling the whole sandwich and baking as written made the outside of the bread a little too crunchy. We will also add crushed red pepper & a zippier sauce next time. A nice meatball sandwich that appeals to adults & kids alike.
You weren't kidding when you said that the spread sets these incredible sandwiches apart. Hands down the best sandwiches I have ever had. I used Kaiser rolls instead of the suggested buns, and it turned out great. I had leftover spread as I was only feeding two people, and mixed that, the leftover meatballs and sauce, and leftover cheese together, and it made a great qucik lunch the next day.
Fantastic recipe, sure to be an instant classic in my house.
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.