Meatball Submarine

OK, so last post I told you about making meatballs that can be used in a variety of ways and how we use them for meatball subs.  I decided to break up the meatballs vs the meatball subs posts so they don't get lost in cyber space.  And this recipe (if you can even call it that) is to show you that I don't ALWAYS cook full meals.

At least once or twice a week we have something simple and easy to do, or leftovers.  Gone are the days when we had loads of time to stand in the kitchen baking, cooking and creating a new meal each day.

But, it's so easy to get into the habit of the same.old.thing over and over again.  I've been there before!  You find a meal that is easy and tastes good and before you know it - you're tired of it because you've had it 5 times in the past month.

So what a great way to take something and change the way you use it!  And really, soup and a sandwich really isn't a bad meal after all!

Meatball Submarine
Makes: as many as you want


Submarine buns, parisian rolls or hoagie rolls

2-4 slices of cheese per 6" bun (we use mozzarella most days but any kind of cheese works nice)

2 tbsp butter or margarine
1 jar of spaghetti sauce (I use Classico Four Cheese Sauce because it's got a really nice/rich flavour)








Put your thawed or fresh meatballs (about 6-8 per 6" bun) into a pot and pour in enough sauce to just cover them.  Simmer over low heat until heated through.

Preheat your oven to broil.  Low if you have a choice of settings.

Cut open your roll, without fully cutting it into two pieces.  You want to have a healthy 'hinge' part still holding the top and bottom pieces together or you'll give your meatballs another place to escape from when you bite into this great sub!  One side open is enough!

Carefully lay your buns open on a baking sheet and lightly coat each side of each bun with butter or margarine.  You could also use Extra Virgin Olive Oil or a flavoured oil (I suggest chili oil if you can find it) but be careful you don't soak the bun too much.  Put sheet into the oven to lightly broil (about 3-5 minutes).

Remove from oven and, keeping the buns on your baking sheet, load one side of the bun with meatballs and sauce.  How much sauce you add is up to you, knowing that more sauce = messier sub.  But hey, that's the whole point of this meal!  Layer mozzarella cheese on top of meatballs and put the baking sheet and subs back into the oven until the cheese is melted and slightly toasted.

Gently close your sub, cut if required and slide onto a plate for devouring!  Don't mind the mess of sauce and cheese dripping through your fingers - it's the joy of a great tasting, messy meal!  And watch for that one meatball that just wants to try to escape out the side!

Enjoy your simple, tasty supper!

--The Cook