Meatball Subs
This was on one of those handy-dandy recipe cards in Cook's Country, long ago. It is unfailingly reliable and a real crowd pleaser. It is really, really easy. I've simplified it a bit more by using a pound of Italian sausage and bread crumbs that have no Italian seasonings. I also use my favorite pizza sauce instead of a jarred marinara. I usually have a cup or so stashed in my freezer, so that makes it very simple for me. Also, you won't find an easier or more delicious sauce anywhere. Just try it once and see what you think. Meatball Subs 1 tablespoon extra-virgin olive oil 1-1/4 pounds 85 percent lean ground beef 3/4 cup plain dried bread crumbs with Italian seasonings 2 large eggs, lightly beaten 1 teaspoon garlic powder 1 teaspoon table salt 1/2 teaspoon pepper 4 (6-inch) Italian sub rolls, split lengthwise 1-1/3 cups jarred marinara sauce 4 slices deli provolone cheese (4 ounces) BEFORE YOU BEGIN Our favorite premium jarred sauce is Victoria