Open Faced Meatball Hoagie
5 min prep
20 min cook
Serves 4
Ingredients
- 1 tbsp Extra virgin olive oil
- 1 lb Spicy Italian Style Pork Meatballs
- 15 oz Charred Tomato Pasta Sauce
- 4 Bolillo, cut in half
- 4 oz Provolone cheese, shredded
- 4 oz Shredded reduced fat mozzarella cheese, shredded
Instructions
- Preheat oven to 400ºF and line a baking sheet with foil, set aside.
- In a skillet heat oil to medium heat and add in meatballs. Cook for several minutes turning frequently until meatballs are browned, then add in sauce and simmer on low for 10 minutes or until meatballs are cooked through.
- Meanwhile, cut bolillos or hoagie rolls in half and place on the sheet pan. Once meatballs are cooked through, top each one with 4 meatballs and a generous amount of sauce. Top with both cheeses and place in oven until cheese is melted and bubbly.
- Serve immediately.
Nutrition
Nutrition Facts
4 servings
- Amount Per ServingCalories920
- % Daily Value*
- Total Fat
- 53g
- 82%
- Saturated Fat
- 19g
- 95%
- Trans Fat
- 1g
- Cholesterol
- 120mg
- 40%
- Sodium
- 1830mg
- 76%
- Total Carbohydrate
- 69g
- 23%
- Dietary Fiber
- 3g
- Sugars
- 9g
- Protein
- 43g
- Vitamin C
- 2%
- Calcium
- 45%
- Iron
- 60%
- Vitamin A
- 15%
Disclaimer
This information is provided for educational purposes only, and the values are estimates.
We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.
Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.
Consult a healthcare provider for nutritional guidance specific to your needs.
Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.