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Meatball Submarine

Recipe courtesy of Durham Public Schools, School Nutrition Services.


  1. Prepare meatballs and sauce:
    • Open spaghetti sauce and pour into a 12x20x4 inch full size steam table pan
    • Add italian seasoning to the sauce and mix well
    • Add the frozen meatballs to the sauce, mix, cover tightly, and place in the steamer until the meatballs reach an internal temperature of 165° F (about 35-40 minutes).
    • After cooking, transfer meatballs and sauce to a 6x20x4 inch long half pan for service.
      • CCP: Heat to internal temperature of 165° F or higher for 15 during cooking
      • CCP: Hold at temperature of 140° F or higher.
  2. At serving time, place prepared meatballs and sauce on serving line.
  3. Place hoagie/submarine rolls on serving line.
    • CCP: Hold for hot service at 140° F or higher.

Additional Serving Suggestions

  • Serve meatballs on to hoagie/submarine roll. Use a 4 ounce spoodle to serve 5 meatballs into the opening of the submarine roll. Serve about a small amount of sauce (1-2 ounces) over the meatballs once placed in the hoagie/submarine roll.
    • CCP: Heat to 140° F or higher for at least 15 seconds.


5 meatballs = 2 oz M/MA; Hoagie roll = 2 grain/bread



  • Take temperature of meatball/sauce and record on PR. Count leftover servings and record on PR.
  • Cover and date leftovers for use within 3 days, and if not used, discard. Leftovers should be reheated to 165° F before re-serving.
    • CCP: Cool to 70° F within 2 hours and from 70° F to 41° F or lower within an additional 4 hours.

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Makes 100 servings

  • 16 pounds beef meatballs (1/2 ounce each)
  • 4 pouches meatless spaghetti sauce (#10 cans meatless spaghetti sauce may be substituted)
  • 1 cup italian seasoning
  • 2 gallons water
  • 100 2.3 ounce, 6-inch hoagie rolls (whole grain)