Italian Meatball Subs

1. Slice the roll length-wise (­not all the way through)
2. pick a little bit of the bread out from the inside, to create a cradle for the meatballs
3. open up the rolls a little bit and place them on a cookie sheet.
4. warm up the rolls in the oven for about 5 +/- mins at 350 (just long enough to warm the bread and even toast it a little)
5. remove the bread from the oven. put 2 thawed meatballs in each sub-roll
6. ladle as much sauce over the meatballs as your heart desires and top with mozzarella cheese
7. put back into the oven and warm up the sub sandwich until the cheese is melted
8. heat the rest of the sauce for dipping

Bon Appetite!

Recipe for Italian Meatballs
Well, if you’re anything like me, my meatballs are different each time I make them. I’m always trying new things out. But this is how I made them this time:

2 lb. lean hamburger
1 lb. Italian sausage (I use the Italian sausage links from Costco. It comes in a 5 lb. bag). Squeeze out the sausage from the casings
3 eggs, whipped up
½ onion, chopped real fine (the Pampered Chef chopper works really well for this)
About 1 ½ cups Italian bread crumbs
Scoop of Pesto Sauce (about a 1/3 cup) (I use the pesto sauce from Costco)
Salt and fresh ground pepper

Put all ingredients into a large bowl. If you’re daring you can mix all the ingredients with your hands until it is well mixed. I prefer to use a hand-held potato masher to mix everything together.

Roll meat mixture into large meatballs (it makes about 30-35). You can make them any size you want. Place on a lightly greased cookie sheet and bake for about 20 mins at 375 degrees. You want to cook them until there is no pink in the middle. If you are making smaller or jumbo-size meatballs, you may need to adjust your cooking time by a few mins.

These are great to keep in your freezer and pull them out the next time you make spaghetti or other pasta dishes.