Meatball Sub Sandwiches

By ldelmas

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 Grated Parmesan Cheese
• 4 unsplit Italian bread rolls (7 inch)
• 1 jar (26 oz.) spaghetti sauce
• 1/2 cup KRAFT Shredded Mozzarella Cheese

Preparation

Step 1

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.
Kraft Kitchens TipsSize-WiseBalance your food choices during the week to save room for this indulgent sandwich on game day.Make AheadBake meatballs as directed; cool completely. Place in large resealable freezer-weight plastic bags. Freeze up to 2 months. Remove from freezer and thaw as needed. Warm in the microwave before assembling sandwiches as directed.SubstitutePrepare as directed, substituting frozen LOUIS RICH Pure Ground Turkey, thawed, for the ground beef.