Best Cheesy Volcano Meatball Sandwiches Recipes

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PHILLY CHEESE MEATBALL SANDWICHES



Philly Cheese Meatball Sandwiches image

Make and share this Philly Cheese Meatball Sandwiches recipe from Food.com.

Provided by JamesDeansGirl

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 green bell pepper, cut into strips
1 small onion, thinly sliced
garlic powder, to taste
ground pepper, to taste
1 (18 ounce) package frozen fully cooked meatballs
3/4 cup Cheez Whiz, warmed
6 slices mozzarella cheese or 6 slices white American cheese
6 hoagie rolls, split and warmed
ketchup (optional) or barbecue sauce (optional)

Steps:

  • Heat the oil in a large skillet over medium heat until hot.
  • Add the pepper and onion; season with garlic and pepper, saute for 3 minutes.
  • Add the meatballs; cover and cook 13-14 minutes, or unti the meatballs are heated through and vegetables are tender, stirring occasionally.
  • Add some cheez-wiz to the mixture and let it melt in with the vegetables and meatballs.
  • Spoon the mixture into the hoagie rolls; top with any remaining cheez-wiz and provolone cheese, ketchup, or BBQ sauce.
  • Serve hot.

Nutrition Facts : Calories 385.1, Fat 19.1, SaturatedFat 9.8, Cholesterol 44.1, Sodium 1096.9, Carbohydrate 35.8, Fiber 1.9, Sugar 4.3, Protein 17

CHEESY MEATBALL SUBS



Cheesy Meatball Subs image

Ree doctors up store-bought meatballs by stuffing them with cheese-a great way to add extra flavor to a shortcut ingredient.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 cups good-quality marinara sauce
One 8-ounce block mozzarella
12 raw premade pork and beef meatballs (found at the meat counter in grocery stores)
8 tablespoons salted butter, softened
3 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
1 cup whole milk
1/2 cup grated Parmesan
4 sub rolls
1/2 cup jarred banana peppers
2 tablespoons minced fresh parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Pour the marinara sauce all over the bottom of a 9-by-13-inch baking dish.
  • Cut off one third of the mozzarella and cut the third into 12 small cubes. Grate the remaining mozzarella and set aside.
  • Stuff each meatball with a mozzarella cube, pinching and rolling each to seal the cheese in the center. Place the stuffed meatballs in the baking dish and bake until well browned and cooked through, 22 to 24 minutes.
  • Meanwhile, make the cheese sauce by melting 4 tablespoons butter in a small saucepan over medium heat. Whisk in the flour to make a roux, season with a pinch of salt and pepper and cook, whisking, for 1 minute. While constantly whisking, slowly add the milk. Add the shredded mozzarella and Parmesan, then stir until completely melted. Cover and keep warm until ready to serve.
  • Spread the insides of the rolls with the remaining 4 tablespoons butter. Toast them butter-side down on a large skillet or griddle until golden, 1 to 2 minutes. Set aside.
  • Add 3 meatballs to each of the toasted rolls. Top with a good amount of the cheese sauce, some banana peppers and a sprinkle of parsley to finish.

DIVINE MEATBALL SANDWICHES



Divine Meatball Sandwiches image

The spread on these meatball sandwiches is what really sets them apart from others. You can experiment and customize by using your favorite meatballs, sauces and fresh bread. Good for a party finger food, or for lunch or dinner. I promise no meatball sandwich will be the same again! Cook time includes entire process.

Provided by Jamie Renee

Categories     Spreads

Time 45m

Yield 2 footlong sandwiches

Number Of Ingredients 9

2 (1 lb) packages frozen meatballs, Italian style
2 loaves bakery Italian bread
1 (28 ounce) jar spaghetti sauce
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1/4 teaspoon black pepper
1 tablespoon italian seasoning
1 dash garlic powder
2 cups shredded mozzarella cheese

Steps:

  • In a large pot combine frozen meatballs and spaghetti sauce.
  • Heat over medium until meatballs are heated throughout.
  • Meanwhile, mix together cream cheese, mayonnaise, Italian seasoning, pepper, and garlic powder and set aside.
  • Slice Italian style bread loaves horizontally with serrated bread knife.
  • Cut loaves into three- or four-inch sections to make small sandwiches.
  • Spread cream cheese mixture on insides of each sandwiche's tops and bottoms.
  • Preheat oven to 350°F.
  • When meatballs are heated, spoon onto sandwiches and top with shredded mozzarella cheese.
  • Put sandwich tops on and place on a foil-lined baking sheet.
  • Bake about 10-15 minutes or until cheese is melted.

Nutrition Facts : Calories 1726.6, Fat 80.2, SaturatedFat 40.7, Cholesterol 217.7, Sodium 3700.8, Carbohydrate 187.1, Fiber 13.8, Sugar 26.3, Protein 61.9

CHEESY MEATBALL SLIDERS



Cheesy Meatball Sliders image

These sliders are a fun way to serve meatballs at your party without using a slow cooker. Made on mini Hawaiian rolls, they have a hint of sweetness to balance out all the wonderful Italian seasonings. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 1h30m

Yield 12 servings.

Number Of Ingredients 16

2 pounds lean ground beef (90% lean)
1 cup Italian-style bread crumbs
3 tablespoons prepared pesto
1 large egg, lightly beaten
1 jar (24 ounces) pasta sauce
1 package (18 ounces) Hawaiian sweet rolls
12 slices part-skim mozzarella cheese
1/2 teaspoon dried oregano
1/4 cup melted butter
1 tablespoon olive oil
3 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
2 tablespoons grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese or shredded Italian cheese blend
Minced fresh basil

Steps:

  • Preheat oven to 350°. Combine ground beef, bread crumbs, pesto and egg; mix lightly. Shape into 12 meatballs; place on a greased rack in a 15x10x1-in. baking pan. Bake until browned and a thermometer reads 160°, about 35 minutes. Toss meatballs with sauce; set aside., Meanwhile, without separating rolls, cut horizontally in half; arrange bottom halves in a greased 13x9-in. baking dish. Place half of cheese slices over roll bottoms; sprinkle with oregano. Add meatballs and sauce. Top with remaining cheese slices and bun tops., Combine butter, olive oil, garlic, Italian seasoning and red pepper flakes; brush over buns. Bake, covered, for 20 minutes. Uncover; sprinkle with Parmesan and shredded mozzarella., Bake, uncovered, until cheese is melted, 10-15 minutes longer. Sprinkle with basil before serving.

Nutrition Facts : Calories 514 calories, Fat 25g fat (12g saturated fat), Cholesterol 120mg cholesterol, Sodium 856mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 3g fiber), Protein 33g protein.

MEATBALL SANDWICHES



Meatball Sandwiches image

Homemade meatball sandwiches....from the meatballs to the sauce! The meatballs are baked, not fried, and the sauce and meatballs cook cook for almost 2 hours to create a delicious aroma and taste! Mama-mia!

Provided by breezermom

Categories     Meatballs

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 25

1 cup soft french breadcrumbs (see instructions about where to get these!)
1/2 cup milk
1 lb mild pork sausage
1 lb ground beef, lean
2 eggs, beaten
1/4 cup onion, minced
2 garlic cloves, minced
1/4 teaspoon salt
1/2 teaspoon basil, dried whole
1/4 teaspoon oregano, dried whole
1/4 cup parmesan cheese, grated
1 green bell pepper, cut into strips
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons vegetable oil
2 (14 ounce) cans Italian-style tomatoes, undrained and chopped
1 (6 ounce) can tomato paste
3/4 cup Burgundy wine
1/2 cup water
2 tablespoons sugar
1 1/2 teaspoons basil, dried whole
1/4 teaspoon oregano, dried whole
48 inches french bread rolls (Should read 8 6-inch French bread rolls, not 48 inches!)
8 slices mozzarella cheese or 8 slices provolone cheese
softened butter or margarine

Steps:

  • Slice the french rolls in half. On one side of each roll, scrape out a hollow trough for the meatballs to nestle inches With the bread you scrape out, save 1 cup of the breadcrumbs for the meatballs. Place the buns back in a plastic bag and set aside.
  • For the meatballs:.
  • Take the 1 cup of breadcrumbs from the rolls and combine it with the milk in a large bowl; let stand for 5 minutes. Add the sausage and the next 8 ingredients; mix well.
  • Shape the mixture into 1 1/2 inch balls. Place the meatballs in a 13 x 9 x 2 inch baking dish. Bake at 450 degrees for 15 to 20 minutes or until browned. Set aside.
  • For the Sauce:.
  • Saute the green peppers, chopped onion, and 2 cloves minced garlic in oil in a large saucepan until the vegetables are tender. Add the tomatoes, tomato paste, wine, water, sugar, 1 1/2 tsp basil, and 1/4 tsp oregano; stir well.
  • Bring to a boil; reduce heat, and simmer, uncovered, 45 minutes or until slightly thickened. Add the reserved meatballs; cover and simmer for 1 hour.
  • To assemble the sandwiches:.
  • Take the French rolls out of the bag and brush lightly with the softened butter. Place cheese on the flat side of the bread (not the one you hollowed out for the meatballs). I cut my cheese slices in half so that they fit nicely on the bread and cover all the bread.
  • Broil 6 inches from the heat until lightly toasted and the cheese is melted and gooey -- watch carefully so the cheese doesn't burn.
  • Spoon meatball mixture onto the hollowed out side of the buns, and top with the cheese covered side of the bun. Enjoy!

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