It seems from Thanksgiving to New Year’s, the home cook is going ninety to nothing. Big meals, little meals, pot lucks, gifts from the kitchen, cocktail hour. It’s a never ending list of delicious to dos. January is a welcome time to slow down. Sip hot coco. Sit by the fire. Enjoy the moment. Still, the family has to eat, right? So give em pizza!
This dish is a simple twist on the usual Italian Meatball Sandwich. Instead of a marinara sauce or spicy pasta sauce, the sauce is a jar of Pizza Sauce. The Meatballs themselves come from the freezer (how convenient) – Johnsonville Italian Meatballs. Leave it to those sausage experts over at Johnsonville to come up with a delicious, handy frozen meatball packed with Italian goodness.
Pizza Sub Meatball Sandwiches
1 large Jar Pizza Sauce
16 Johnsonville Italian Meatballs, frozen cooked (from 16-oz bag)
4 hoagie buns, split
1 cup shredded pizza cheese blend
In 2-quart saucepan, heat cooking sauce and meatballs over medium heat about 15 minutes, stirring occasionally, until thoroughly heated. Remove meatballs from sauce and set aside, leaving the warm sauce in the pot.
Split each hoagie bun. Brush top and bottom of bun with pizza sauce. Sprinkle a little pizza cheese on each half. Place 4 meatballs into each sandwich. Top with more cheese.
Place sandwiches on a foil-lined baking sheet. Pop under the broiler just long enough for cheese to melt.
Serve and enjoy!
Inspired by Suffocation Meatball Sandwiches over at Palatable Pastime; these awesome Meatball Sandwiches were a big hit with my guys. The melted Provolone Cheese, warm bread and a little kiss of garlic butter were wonderful! A Spicy Marinara Sauce added just the right amount of kick. Using frozen meatballs made short work of the preparation process.
I’ve never been a fan of meatball sandwiches. All it took was one bite and now I’m a convert – yeah, gonna have these again – and soon!
To Die For Meatball Sandwiches
4 Sub Sandwich Rolls
16 Frozen Italian Meatballs
1/2 Jar Spicy Marinara Sauce
8 slices provolone cheese
1/2 Cup Melted Butter
1 Teaspoon Garlic Powder or to taste
Pepprocini Peppers for garnish
Heat oven to 400 degrees.
Place meatballs in a sauce pan and cover with Marinara Sauce. Heat over medium heat, about 20 minutes.
Melt butter in a small skillet and season with garlic powder
Slice bread lengthwise and paint the inside of the rolls with melted garlic butter, followed by warm Marinara Sauce.
Fold Provolone cheese in half, place 2 folded slices on the bottom of each roll.
Warm rolls in the oven until cheese melts, about 5-8 minutes. Remove from oven.
Place 4 meatballs smothered in Marinara Sauce over melted cheese. Close rolls.
Slice into manageable pieces (down middle between two meatballs works best) and serve with Pepperocini peppers as desired.
No matter how much I plan, it seems that I always make too much food. Especially when I make things like Spaghetti and Meatballs. Hubby stares down into what seems to be a bottomless bowl and asks “So, when are the guest getting here?” I suppose this stems from my firm belief that more is better – more just in case someone unexpectedly stops by at suppertime. You can graciously set another plate or two and say “We have more than enough, please join us.” More because my mother it into drilled into my head by example that a good hostess never lets her guests leave the table wanting for anything. When family would gather, be it a holiday, special occasion or just because we were all so darn close, the food was endless and no one ever walked away from the table hungry.
Continue reading “Oh What To Do with those Pesky Left-Overs? Make Sandwiches, of course!”