Savory Sundays: Meatball Subs

Alright, I'm back home and back in my element. First off, I've got some meatball subs here for you. These were quite tasty and the process was enjoyable. Confession: I've never made meatballs. I've always thought about making them but I was never a huge meatball fan so it wasn't something I was dying to make. Still, I knew this recipe was right up my wife's alley so I figured, why not?

I used this recipe from All Recipes but I altered it a little. It was supposed to be for an appetizer and it was supposed to have been with a baguette but I figured I'd make us some meatball subs out of them.

1 pound ground beef
3/4 cup bread crumbs
2 teaspoons dried Italian seasoning
2 cloves garlic, mince
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 egg, beaten

1 French baguette
1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
1 pinch salt, or to taste
1 (14 ounce) jar spaghetti sauce
4 slices provolone cheese

For the second half of the ingredient list, I used a different kind of bread, used the Marinara Sauce I'd made earlier in the week and shredded Monterey Jack cheese since that's what I had.

I threw all of the ingredients into a dish in order to mix them all together.



Now, since this was the first time I'd made meatballs I wasn't sure how big or small they should have been. I think I made them a bit too big. They were supposed to make 12 but I could have made at least 18 smaller ones. Consequently, it took a lot longer than the 15-20 minutes on 350 degrees they should have taken.


But then again, I was supposed to use a pound of ground beef and I'm almost certain I used more than I should have. Here's the Marinara Sauce I heated up that was a key part of this. The flavor to this recipe, which is suddenly one of my favorite recipes to make.

The meatballs took more than 25 minutes, probably because I made them big.


Now, instead of using the baguette, this is where I used my own bread. I did use the olive oil, salt and garlic powder as directed. I put some meatballs on the bread, some Marinara Sauce and shredded Monterey Jack as well. Now, before doing this, I put the bread in the oven with the oil, salt and powder for about five minutes.

Back in the oven for three minutes and then the finished product was ready to be eaten:

It really was tasty. The girls each had a half, and you know that's a hit when they devour their portions and ask for more.