4 Serves
80 Mins
In a large mixing bowl, combine ground beef, breadcrumbs, and seasonings. Shape the mixture into uniform meatballs.
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FrenchVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
52 µg / 400 µgCalcium
259 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
84 mg / 420 mgPhosphorus
493 mg / 1,250 mgPotassium
665 mg / 4,700 mgSodium
673 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
59 µg / 55 µgFiber
4 g / 28 gSugar
7 g / 50 gSaturated Fat
9 g / 20 gCholesterol
87 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Heat olive oil in a large frying pan over medium heat and brown the meatballs on all sides.
Pour the marinara sauce over the meatballs in the frying pan, reduce heat, and simmer until cooked through.
Toast the sub rolls and fill them with the hot meatballs and sauce, topping with parmesan cheese and a sprinkle of salt and pepper.
3
g17
g10
g
French
French