Tuesday, November 1, 2011

Meatball Subs


I recently posted a mind-blowing homemade meatball recipe....I mean, really mind-blowing.  :)  Even though my family is a huge pasta-loving one, sometimes it is fun to get a bit creative in ways to eat meatballs.

Enter meatball subs.

Next to pasta, truly the best way to eat Italian meatballs.  If you happened to make a double batch of meatballs and kept the remainder in the freezer, this meal comes together in the time it takes to thaw the meatballs (which of course, can be done during the day!) and assemble the sandwiches.

A simple meal, which the kids devoured, and left very little mess for me clean up afterward.

Win-Win.

Meatball Subs
A Karla Recipe

1 loaf of fresh French bread (I made homemade bread shaped into a French loaf)
olive oil
Homemade meatballs in sauce, in a single layer (How full you stuff your sub will determine how many meatballs you use)
1 1/2  cups of shredded mozzarella cheese
handful of fresh basil leaves, cut chiffonade style

Directions:
Preheat broiler.

To assemble the subs, slice loaf of bread in half lengthwise.  Place open loaf on a baking sheet. Lightly drizzle olive oil over the open bread. Layer meatballs in a single layer on bottom half of the loaf, using only enough sauce to keep the meatballs moist.  Top with shredded mozzarella and basil.  Also, sprinkle cheese over the top half of the loaf.

Place baking sheet in oven and broil, about 5-10 minutes until cheese is melted and slightly golden, and meatballs are heated through.  Remove from oven, place top of bread on the meatballs, and slice to serve.

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