For the Sauce:
For the Sandwiches:


Instructions Checklist
  • Preheat the oven to 450°F. Line a 13x9x2-inch baking pan foil; brush the foil with the 1 tablespoon olive oil; set aside.

  • In a large bowl combine the meatball ingredients. Shape the mixture into 24 1 1/2-inch balls and place them snugly into the prepared pan in rows, making sure the balls are touching. Bake until the meatballs are done (160°F), about 20 minutes.

  • While the meatballs are in the oven, heat 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add the onion, reduce the heat to medium-low and sauté until soft, about 8 minutes. Add the garlic and sauté 2 minutes.

  • Add the crushed tomatoes, basil, and pepper. Bring to boiling. Add the meatballs and simmer, covered, for 5 minutes, stirring gently occasionally.

  • Spoon meatball mixture into buns. Sprinkle each with 1 tablespoon mozzarella.

Nutrition Facts

442 calories; 18 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 8 g monounsaturated fat; 68 mg cholesterol; 546 mg sodium. 236 mg potassium; 47 g carbohydrates; 4 g fiber; 12 g sugar; 22 g protein; 0 g trans fatty acid; 1089 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 86 mcg folate; 1 mcg vitamin b12; 287 mg calcium; 5 mg iron;