Build-Your-Own Meatball Sub Platter
Who doesn’t like a good meatball sub? Since I’m all about party platters, I thought it’d be fun to load a big cutting board with all the fixings for fancy meatball subs, and let everybody build their own adventure.
Ingredients
- 1 package frozen Italian-style meatballs 24 ounces
- 2 tablespoons olive oil divided
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- 1 large yellow onion thinly sliced
- 6 tablespoons ranch dressing*
- 2 tablespoons basil pesto*
- 6 hoagie buns
- 6 slices Provolone cheese
- 1 cup baby spinach
- ¾ cup marinara sauce warmed
- 6 tablespoons grated Parmesan cheese
- 1 tablespoon red pepper flakes
Instructions
- Prepare meatballs according to package directions.
- Meanwhile, heat medium nonstick skillet over medium-high heat. Add 1 tablespoon oil, green pepper and red pepper. Cook 4 to 6 minutes or until softened. Transfer peppers to small bowl and repeat with remaining 1 tablespoon oil and onion. Transfer softened onion to separate small bowl.
- In small bowl, stir together ranch dressing and pesto.
- On large cutting board or platter, arrange hoagie buns, Provolone cheese, spinach, marinara sauce, Parmesan cheese, red pepper flakes, meatballs, bell peppers and onion.
Calories: 716kcal, Carbohydrates: 42g, Protein: 33g, Fat: 46g, Saturated Fat: 15g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 17g, Cholesterol: 103mg, Sodium: 937mg, Potassium: 628mg, Fiber: 3g, Sugar: 9g, Vitamin A: 2017IU, Vitamin C: 48mg, Calcium: 245mg, Iron: 13mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?Leave a Review below or share a photo and tag me on Instagram @foxeslovelemons with the hashtag #foxeslovelemons.