This sub is so jam-packed with meatballs, no one will ever guess it came from a healthy cookbook. In fact, it has so many meatballs, it’s almost hard to get them all stuffed into the baguette—just the way I love it!
Meatball Lovers’ Must-Have Family-Sized Meatball Parmesan Sub
This sub is so jam-packed with meatballs, no one will ever guess it came from a healthy cookbook. In fact, it has so many meatballs, it’s almost hard to get them all stuffed into the baguette—just the way I love it!
Ingredients
Method
- Preheat the oven to 400°F.
- Cut a piece of aluminum foil a couple of inches longer than the baguette. Turn the baguette on its side and cut the entire length, not cutting all the way through, as you would cut a roll to make a sandwich.
- Wrap the baguette in the foil so it is completely covered. Place the baguette in the oven to warm, about 10 minutes.
- Meanwhile, in a medium nonstick saucepan over low heat, or in a large microwave-safe bowl or dish in the microwave, reheat the meatballs in the sauce until hot.
- Unwrap the baguette. Open it carefully, being sure not to burn yourself or break apart the 2 halves. Spoon the warmed meatballs and sauce into the baguette. Sprinkle the Parmesan evenly over the meatballs.
- Cut crosswise into 4 equal sandwiches and serve.
Notes
Per serving: 395 calories, 34 g protein, 48 g carbohydrates, 8 g fat (2 g saturated), 63 mg cholesterol, 6 g fiber, 644 mg sodium
Reprinted from The Biggest Loser Family Cookbook by Chef Devin Alexander and the Biggest Loser Experts and Cast © 2009 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc., Emmaus, PA 18098.
Photo Credit: Mitch Mandel
This sub is built from two other recipes on the blog: my New Favorite Meatballs and Main Event Marinara Sauce—both worth making on their own too!