Tuesday, April 13, 2010

Philadelphia Meatball Heroes

This Pillsbury recipe is easy and delicious!

Philadelphia Meatball Heroes
1 pkg. (18 oz.) frozen cooked meatballs, thawed (I made my own)
1 jar (14 oz.) spaghetti sauce (2 cups)
2 cup sliced green bell peppers
1 cup sliced red bell peppers
1 onion, sliced
6 unsliced hot dog or hoagie buns
4 oz. shredded Cheddar cheese (1 cup)

In large saucepan, combine meatballs and spaghetti sauce; cook over medium heat for 10-12 minutes or until meatballs are hot, stirring occasionally. (I just put this in a crockpot on high for a couple of hours.)
Meanwhile, spray medium skillet with nonstick cooking spray. Add bell peppers and onion; cook over medium-high heat for 5-6 minutes or until peppers are crisp-tender, stirring frequently.
Split each bun lengthwise, cutting to but not through bottom; place on ungreased cookie sheet. Place meatballs in buns. Top each with pepper mixture and cheese. Broil 4-6” from heat for 2-3 minutes or until cheese is melted (I didn't broil; the cheese melted automatically over the hot spaghetti sauce). Makes 6 servings.


  1. I love this recipe. It is soooo very simple and Stephen loves it. My variation is sliced green peppers (no need to cook) and parmesan cheese. And I often cook it in the crockpot, also. This is what I did for Heather's BYU graduation party.

  2. Oh, and try toasting the buns. That makes it yummy, too.