Barbecue Meatball Hoagies

Only 3 ingredients to make these easy hoagies!

–

Save & Share

Servings 4

false

( 26 ) Ratings

26 Ratings

5 Stars

4 Stars 14%

3 Stars 14%

2 Stars 39%

1 Stars 14%

Member Reviews ( 9 )

bd50cba7-a292-44df-acb8-67875af725c9

ingredients 3
Prep Time 15 min
Total Time 30 min

Ingredients

1: can Pillsbury® refrigerated crusty French loaf

3/4: cup barbecue sauce

16: frozen cooked meatballs (about 8 oz), thawed

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 350°F. Lightly spray cookie sheet with cooking spray.
2 Cut loaf of dough crosswise into 4 pieces to make buns. Place dough pieces seam sides down and 2 inches apart on cookie sheet. With hands, stretch each dough piece until 4 inches long. With sharp knife, cut 2 diagonal slashes, 1/2 inch deep, on top of each.
3 Bake 21 to 24 minutes or until golden brown. Cool 2 minutes.
4 Meanwhile, in 2-quart saucepan, heat barbecue sauce and meatballs over medium-low heat 6 to 8 minutes, stirring occasionally, until hot.
5 With serrated knife, cut buns in half horizontally, cutting to but not completely through one long side. Spoon 4 meatballs with sauce into each bun.

EXPERT TIPS

toggle

Expert Tips

If you like a little cheese on your sandwich, sprinkle meatballs with shredded mozzarella cheese.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich

Calories: 550
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 7g, 7% Trans Fat 1g 1% ),
Cholesterol: 120mg; 120%;
Sodium: 1580mg; 1580%;
Total Carbohydrate: 68g; 68%
(Dietary Fiber 1g 1% Sugars 21g 21% ),
Protein: 29g; 29%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 2%;
Calcium: 10%;
Iron: 30%;

Exchanges:

3 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

4 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Christopher715

report Posted Feb. 19, 2013 1:31 PM

To the folks that are confused about the "name of this"? Depending on what where you reside in the USA, there are different names for "sandwiches made on long rolls": Grinders, Hoagies, Subs (Submarine Sandwiches), Beef & 'Weck, and many other monikers, this is basically a 'non recipe "recipe". This is more of 'assembling the sandwiches' and you don't HAVE to stick with the barbecue sauce, you can take the flavor profile ANY way you want to. Think of this recipe as a "starting point" and add or subtract anything that you enjoy due to YOUR personal preference.

TiaMarie010

report Posted Feb. 10, 2013 11:16 AM

I've made this and other versions depending on what is in the pantry. It's not fabulous, but it is quick and easy. For those who "refuse" to use frozen meatballs, you just haven't found the right brand. I make my own when I have time, but I keep a package of meatballs in the freezer for those hectic days. Like this recipe, simmering them in a sauce (BBQ, marinara, cream of mushroom, brown gravy, etc.) and served on a hoagie/sub roll, over noodles, rice, mashed potatoes...whatever is handy. It's a lifesaver.