Thursday, April 26, 2007

We can make sandwiches....

That's an inside joke. With someone who doesn't even read this blog actually. Gosh, how rude of me. Sorry, my mind takes me where it takes me, and I can't be responsible if we get lost on the way. Let me try and get it back on the road. Last night I made Meatball Subs for dinner. I have never even had a meatball sandwich before. They have always been appealing to me, but I've never had the opportunity presented to get one. I know, I coulda just ordered one up any of the hundreds of times I've been to Subway, but I wouldn't even know how to ask for one, since I don't know what makes a good one. But I took it upon myself to introduce this sandwich into my life. We hit it off! This sub was delicious. Granted, I'd never had one before so who am I to know, but I thought it was awesome. And when the hubster got home and I made him his, he concurred. And that's coming from someone who has eaten a few of them before. I aimed to make a less messy version, for the obvious reason of being less messy. This was a truly easy thing to make, especially since it's a leftovers meal. That's right, remember those meatballs I made a few weeks ago? Well, I just popped those leftovers from freezer to fridge the night before, and fridge to the oven that evening. I served the sandwiches with a salad on the side. I just kind of threw together the few vegetables I had left in the fridge- broccoli, carrots, and onion- with spinach and spring mix.

Meatball Subs
Made by me; Serves 2
10 meatballs
1 small can Hunt's basil, garlic, and oregano tomato sauce
Red pepper flakes
Parmesan cheese
Shredded Mozzarella cheese
2 wheat hoagie/sub sandwich rolls

  • Preheat oven to 375 degrees. Place meatballs on a parchment lined baking sheet. Bake for 20 minutes.
  • While meatballs are in the oven heat the tomato sauce in a small sauce pan over low heat. Flavor sauce with sprinkling of Parmesan cheese and red pepper flakes, to taste.
  • Remove meatballs from oven, and place them in the sauce to coat. Allow to sit for a minute or two, while you prepare the rolls. Cut the rolls horizontally, stopping short of cutting all the way through. Pull out some of the soft innards on the top and bottom, to create a nest for your meatballs.
  • Place 5 meatballs in the recess of the bottom portion of the roll. Spoon as much sauce as you'd like over the meatballs and top with Mozzarella.
My notes: When the meatballs come out of the oven, I usually pick each one up and move it to a clean spot on the parchment, to help drain off some of the fat that will have pooled around them while baking. Some people might like more Parmesan cheese, but I found that since I used it in the meatballs, flavoring the sauce with a bit carried the flavor through nicely.

And Lindsey- I'm totally gonna work on that entry for you, just wanna do some research first.


Lindsey said...

That sounds so good. And thanks for the research--don't go to too much effort on my account. I'm just curious.

I made meatloaf the other night, but because I was lazy and didn't get it in the oven on time, I made it into patties and cooked them in a pan on the stove. They were pretty good. I have a ton leftover, so I think we're going to use your idea and have sandwiches tonight. What a great idea!

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