Open-Faced Meatball Sandwiches - Carolina Country

Open-Faced Meatball Sandwiches

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Open-Faced Meatball Sandwiches


  • ¼ cup egg substitute
  • ½ cup soft bread crumbs
  • ¼ cup finely chopped onion
  • 2 garlic cloves, minced
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon pepper
  • Dash salt
  • 1¼ pounds lean ground beef
  • 2 cups garden style pasta sauce
  • 4 hoagie buns, split
  • 2 tablespoons shredded part-skim mozzarella cheese
  • Shredded Parmesan cheese, optional


  1. In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 40 meatballs. In a large skillet coated with nonstick cooking spray, brown meatballs in batches; drain.

  2. Place meatballs in a large saucepan. Add pasta sauce; bring to boil. Reduce heat; cover and simmer for 10–15 minutes or until meat is no longer pink. Spoon meatballs and sauce onto bun halves; sprinkle with mozzarella and Parmesan cheese if desired.

Recipe courtesy of

Taste of Home magazine

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