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Jack Junior and I made a huge batch of Parmesean Meatballs a couple weeks ago and froze them. When I served them with spaghetti he had his on a piece of bread instead. Inspiration! How hard could meatball subs be?

Not hard at all, it turns out. You’ll need:

  • Meatballs, 3-4 per sandwich
  • Sub sandwich rolls, or a French baguette cut to sandwich size lengths
  • Mozzarella or Provolone cheese (sliced or shredded)
  • Marinara or other red sauce

There’s no real recipe for the sandwiches, so I took a lot of Googled directions and came up with this:

Add your favorite meatballs to the marinara sauce and warm them together. I threw the thawed meatballs and sauce in the crock pot for an hour and they were perfect.

About five minutes before you plan on serving, split the rolls and make a trench on one side by removing some of the bread.  Toast the rolls open-face under your oven’s broiler until they’re lightly browned.

Place three or four meatballs in the trench and cover them with a little extra sauce. Top with cheese. If you like, pop the open sandwiches back in the oven a minute to melt the cheese, but the warm sauce was enough to get it melty for us.

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