MEATBALL SUBS
2 jars Rinaldi 3 cheese spaghetti sauce
1 28 oz bag of frozen Italian meatballs (these meatballs are about 1/2
the size of a golf ball)
1 slice of Provalone Cheese for each sandwich
Some good hogie rolls (we use Meier's rolls)
grated Parmesan Cheese
* Dump the two jars of sauce into a large sauce pan and add the frozen
meatballs (yes, the whole bag).
* Add a couple shakes of garlic powder if you wish.
* Heat slowly, stirring occasionally, until the meatballs are hot.
* Open one roll for each sandwich on a foil covered cookie sheet, (easy
clean up).
* Make a nice tight row of meatballs in each roll.
* Add enough sauce to moisten, but not enough to make the rolls soggy.
* Tear one slice of Provalone in half for each sub. Lay on top of
meatballs to cover.
* Place cookie sheet into preheated 350° oven for 5 to 10 minutes to
melt cheese and crisp, but not burn, the rolls.
* Remove from oven and sprinkle subs with Parmesan.
"Now enjoy a really great meatball sub."
This recipe gave us enough meatballs and sauce for 1 1/2 subs for mom
and I, twice. Plus, a big batch of spaghetti and meatballs. If you like
a lot of sauce on your spaghetti, you may need another jar of sauce
after you're full of subs
All that you see or seem, is but a dream
within a dream.
Edgar Allan Poe
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