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Italian Meatball Sandwiches

Italian Meatball Sandwiches

Hearty meatball sandwiches make great-tasting fare after the big game.

Prep Time: 45 minutes

Total Time: 45 minutes

Servings: 10


  • 1 egg, slightly beaten
  • 1 jar (26 oz.) marinara sauce or meatless pasta sauce, divided
  • 2/3 cup Kellogg's Corn Flakes® cereal Buy Now
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon fennel seeds, crushed
  • 1/2 teaspoon salt
  • 1 pound lean ground beef or ground turkey
  • 1/4 pound bulk Italian sausage
  • 1/4 teaspoon crushed red pepper
  • 1 medium green or yellow bell pepper, halved, seeded and membrane removed
  • 10 (6-inch) hoagie rolls
  • 1 1/2 cups (6 oz.) shredded mozzarella cheese


1. In large bowl stir together egg and 1/3 cup of the marinara sauce. Stir in KELLOGG'S CORN FLAKE Crumbs, parsley, Italian seasoning, fennel and salt. Add beef and sausage. Mix well. Shape mixture into 40 meatballs, each about 1 1/4-inch. Place on rack of broiler pan coated with nonstick cooking spray.

2. Bake at 400°F for 15 minutes or until no longer pink (160 degrees F).* Transfer meatballs to large saucepan. Stir together remaining marinara sauce and red pepper. Pour over meatballs. Cook over medium heat, stirring occasionally, until mixture boils. Reduce heat. Simmer, uncovered for 5 minutes.

3. Thinly slice pepper halves. Horizontally split rolls. Spoon meatballs and sauce into rolls. Immediately top with mozzarella cheese and pepper slices.

*NOTE: Make meatballs ahead of time and bake as directed in recipe above. Cool for 10 minutes. Transfer to baking dish. Cover and refrigerate for up to 2 days. To serve, continue as directed above, except simmer for 10 minutes.

Nutrition Label