I fell off the cooking wagon for a couple of weeks and needed some inspiration to get re-ignited. I read so many fabulous food blogs that it’s overwelming sometimes trying to decide what to try next. And so many dinner recipes have a staple of chicken or salmond — which I’m kind of over right now. So when I saw a recipe for meatball subs on Tina’s awesome blog (thanks to How Sweet It Is for referring me!), I knew I was on to something. I knew Rick would be totally game for anything meatballs and they sounded pretty darn good to me too so I went for it!

At the grocery store, I also stocked up for some chocolate peanut butter granola (coming later today!) and another meal for tonight. I still have no idea how to keep the grocery bill down, despite checking out the tips on (Never) Homemaker. Those crazy kids are trying to keep their weekly bill at like $50-$75 or some craziness. Between Rick and I, I’d say we spend about $150 per week on groceries. Part of that is that is always buying fresh fruits and vegetables. If I’m cooking something, I NEVER have all the ingredients and it seems like so many things callfor special cheeses. And, I hate to skimp on that!

Anyhoo…the meatball sub directions and recipe are below! Enjoy!

Meatball Parmesan Sub
Yield: 14-15 large meatballs (6 sandwiches)
Prep Time: 15 minutes
Cook Time: 45-60 minutes
Total Time: 1 hr 15 minutes

For the Meatballs:
1/4 cup plain breadcrumbs
1/4 Panko breadcrumbs
1/2 cup milk
2 pounds lean ground beef
1 egg
1 clove garlic, grated
1 tablespoon dried parsley
2 teaspoons garlic salt
2 teaspoons onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1/3 cup grated fresh parmesan cheese

For the Marinara Sauce:
*I did not make the sauce. Just used plain marinara from a jar and added garlic, sald and pepper. Be sure to follow heating and meatball submersion directions though!
3 tablespoons olive oil
1 onion, diced
3 cloves garlic, chopped
1 (26.46) box Pomi strained tomatoes
2 (26.46) boxes Pomi chopped tomatoes
3 teaspoons salt
cracked black pepper, to taste
crushed red pepper to taste

6 hoagie rolls
12 slices mozzarella cheese
fresh grated parmesan (optional)
crushed red pepper flakes (optional)
fresh basil (optional)

Moisten breadcrumbs and panko with the milk, and add to a large bowl. Add all of the meatball ingredients except the parmesan cheese. Mix until just combined (try not to over mix). Add the parmesan cheese and gently mix in.

Turn oven on broil setting and allow to heat up. Spray a large rimmed baking sheet with non-stick cooking spray. Roll meatballs into desired size. I made mine nice and large, about the size of a plum (roughly 2″ in diameter). Place onto prepared baking sheet and place in the oven. Broil for 15-20 minutes and then flip and allow to finish for an additional 5 minutes or so.

While the meatballs are cooking, heat olive oil in a large saucepot. and diced onion and cook until transluscent (3-7 minutes). Add the chopped garlic and saute for an additional 30 seconds to 1 minutes (being careful not to burn it). Add the tomatoes and season with salt, black pepper, and crushed red pepper. Bring to a boil and then reduce to a simmer.

Once the meatballs are done (lightly browned on all sides), add them to sauce and stir until all are submerged. Allow the meatballs and sauce to simmer for 15-20 minutes (or until ready to serve).

Slice the hoagie rolls horizontally (not cutting completely through). Open them up and broil for 2-3 minutes (until the begin to toast). Add 2-3 meatballs per sub, a spoon of the sauce, and then top with two slices mozzarella. Pop back into the broiler again for just a minutre or so, until cheese melts.

Top with crushed red pepper flakes, a sprinkle parmesan cheese, and fresh basil!

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