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    You are in: Home / Recipes / Meatball Sub (Italian) Recipe
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    Meatball Sub (Italian)

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Alan Leonetti's Note:

    I was born and raised in Philadelphia, Pennsylvania and this is the AUTHENTIC Meatball Sub that you would get in South Philly. See my Marinara Sauce of Alan Leonetti (2 Servings) (((The Best))) for the marinara sauce. If you have any questions, e-mail me: AlanLeonetti@q.com

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine all ingredients and mix well.
    2. 2
      Make my marinara sauce and have the sauce in a hot saucepot.
    3. 3
      Shape into 1 inch balls.
    4. 4
      Place into hot skillet and saute until brown on all sides.
    5. 5
      Place the meatballs into the marinara sauce.
    6. 6
      Cook on low heat about 15 minutes.
    7. 7
      Place the opened hoagie rolls onto a sprayed baking sheet.
    8. 8
      Place meatballs and sauce onto the hoagie rolls topped with provolone cheese.
    9. 9
      Place under the broiler for a few minutes, or until the cheese melts.
    10. 10
      Remove from broiler, close the rolls, and serve.

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    Ratings & Reviews:

    • on July 18, 2010

      55

      Bravo! I'm making these today for the second time in two weeks. Great base meatball that can be easily altered to compliment any sauce.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 11, 2009

      55

      Wow, absolutely delicious! Every other recipe I have tried in the past has made my meatballs dry and dull. However, this recipe was made the meatballs have a crispy tecture on the outside and when you bit into them the inside was bursting wit flavors and moister than I have ever imagined!! Thank you so much for this recipe everyone at my party was complimenting the meatballs' moisture :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 03, 2008

      55

      This going to be a 2 in 1 review, as I made these using your Marinara Sauces as you recommended. The meatballs: I didn't have any veal,so I just used equal parts of pork and beef. I doubled the recipe, so I could have leftovers to freeze and use at another time. These meatballs were very easy to make and were probably the moistest meatballs I've ever made. Others I've made usually turn out a bit dry. Delicious. I'll definatly make these again. Hopefully, I'll find some veal in the mean time. For the Sauce.... Or should I go over to that recipe and give a review separately on that one? Hmmmm(?)....I'll meet you over there.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Meatball Sub (Italian)

    Serving Size: 1 (246 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 402.9
     
    Calories from Fat 152
    37%
    Total Fat 16.9 g
    26%
    Saturated Fat 5.9 g
    29%
    Cholesterol 117.9 mg
    39%
    Sodium 748.6 mg
    31%
    Total Carbohydrate 36.4 g
    12%
    Dietary Fiber 1.9 g
    7%
    Sugars 2.1 g
    8%
    Protein 24.4 g
    48%

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