Recipe: Delicious Meatball marinara wrap

Delicious, fresh and tasty.

Meatball marinara wrap. Our Meatball Marinara Signature Wrap is a double portion of Italian-style meatballs in irresistible marinara sauce, with Parmesan cheese, in a tomato basil wrap. This delicious Italian flatbread wrap is made with our homemade Italian chicken meatballs smothered in Marinara: Tomatoes (vine ripened tomatoes, tomato puree, citric acid), Tomato Puree (vine. Meatball Marinara Wrap - Special Lunch Menu Ideas "meatball recipes Find quick and easy lunch recipes menu ideas.

Meatball marinara wrap Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray. Find nearby Port of Subs locations. You can have Meatball marinara wrap using 4 ingredients and 2 steps. Here is how you cook that.

Ingredients of Meatball marinara wrap

  1. It's 12 of meatballs in marinara sauce see recipe with same name.
  2. Prepare to taste of red pepper flakes.
  3. You need 4 of large iceberg lettuce leafs.
  4. It's 4 teaspoons of mayonnaise (optional).

Related products from other restaurants: Subway, Meatball Marinara on Tomato… Subway. The Meatball Marinara sandwich is drenched in irresistible marinara sauce, sprinkled with Parmesan cheese, topped with whatever you want (no judgment) and perfectly toasted. Complete nutrition information for Footlong Meatball Marinara from Subway including calories, Weight Watchers points, ingredients and allergens. Reviews for: Photos of Classic Marinara Meatballs.

Meatball marinara wrap instructions

  1. Add 3 meatballs with sauce fold lettuce and serve.
  2. Hope you enjoy!.

Classic Marinara Meatballs. this link is to an external site that may or may not meet accessibility guidelines. You can also serve the meatballs and the Marinara Sauce with Pasta one day and then another day, change it up a bit and make a. East to meets West in this traditional plate of lightened-up meatballs and marinara that gets a subtle singe from spicy sriracha. We wanted a way to make big meatballs that were tender and moist and had enough structure to hold their shape. Great big meatballs served over pasta are often better in theory than in practice.