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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.
Great spread. The sub was just wonderful. I used low fat mayo and cream cheese and it was still great. It's a keeper.
These were delicious!! The only thing I did differently was use marinara sauce instead of spaghetti sauce. I doctored it up and let it simmer and the threw in the meatballs. Also, I don't like crunchy sandwiches so I left them open face and put them under the broiler to melt the spread and brown the inside of the bun. I then put the meatballs and marinara sauce on , top with melted cheese and hit them under the broiler again for a few seconds to melt the cheese.
My husband and I enjoyed these. They were a great comfort food for tonights cold winter weather. I debated about what kind of bread to use and ended up getting the bakery made, Italian bread. It was much too thick to eat as a closed sandwich so I left them open faced and we ate them with forks. I asked him if it would be better on sub bread that could be eaten by hand. In the end, we decided we liked it open face. The flavor was great; we loved the spread.
My husband said it was the best meatball sandwich he had ever had.
I loved this recipe! It was so addictive. I loved how easy it was to make. Had so much flavor. Great job on this one!
My husband, 6 year old, and 4 year old all give it lots of thumbs and toes and fingers up! Very good! I used turkey meatballs, Ragu low sugar sauce, 1/2 the mayo called for, fat free cream cheese, real garlic (minced) because I didn't have any granulated, and 1/2 the cheese (all in an effort to make it "not so bad") and it was DELISH! If I could get away with it, I could serve this weekly.
Fabulous! The best meatball sandwich I've ever made (or eaten!) I had some 6" Bolillo rolls and Parmesan Meatballs dunked in Quick and Easy Spaghetti/Marinara Sauce. Made half the amount of cream cheese mixture (using light mayo and Neufchatel cheese) and it was enough for four 6" sandwiches. The only change I made was using sliced provolone instead of shredded mozzarella. Thanks for sharing!