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    Meatball Sub Sandwiches


    Source of Recipe


    Aunt Saunny

    Prep Time: 10 min
    Total Time: 33 min

    Ingredients:
    1/4 cup water
    1/2 cup STOVE TOP Stuffing Mix for Chicken in the Canister
    1 lb. ground beef
    1 egg, lightly beaten
    1/4 cup KRAFT 100% Grated Parmesan Cheese
    4 unsplit Italian bread rolls (7 inch)
    1 jar (26 oz.) spaghetti sauce
    1/2 cup KRAFT Shredded Mozzarella Cheese

    Preparation:

    Preheat oven to 375°F. Stir water into stuffing mix in medium bowl; let stand 5 minutes. Add meat, egg and Parmesan cheese; mix lightly. Shape into 12 meatballs, each about 2 inches in diameter using a small (2-inch) ice cream scoop, if desired. Place in 15x10x1-inch baking pan.

    Bake 15 to 20 minutes or until cooked through. Meanwhile, cut a thin slice off the top of each roll; set aside. Remove the bread from insides of rolls, leaving 1/4-inch-thick shells. Reserve removed bread for another use.

    Fill each roll with 2 Tbsp. of the sauce and 3 meatballs; drizzle with an additional 2 Tbsp. sauce. Sprinkle evenly with mozzarella cheese.

    Replace tops of rolls. Bake 2 to 3 minutes or until mozzarella cheese is melted.
 

 

 

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