Wednesday, February 17, 2010

Meatball Subs

This one's easy and another one of those multipurpose meals.  You take something old and create something new.  It's so easy Chris asked me "are you really posting this to your blog?" because you pretty much don't even need directions.  From a single batch of Grandma B's Spaghetti Meatballs I was able to make dipping sauce for Pizza Bites, 4 meals worth of traditional Spaghetti and Meatballs (3 portions which were coveniently portioned into 7 meatballs with sauce for 2 and frozen for later use), and a couple of Meatball Subs!  In the past I've also used the sauce for Spinach Sausage and Cheese Manicotti (but if you do that, you'll either want to make fewer meatballs or more sauce so your ratio isn't all messed up!).

I wanted to make homemade sub bread but wasn't able to find a suitable recipe in time and was feeling a bit lazy (*gasp*).  Do you have a tried and true sub recipe that I can try?  If so, leave a comment so I can give it a whirl!

I've been making a concious effort to make meals based on what's on sale for the week and then reusing either ingredients or even leftover meals to create something completely new for later in the week.  Whenever I do this, I'll make sure to point out the possibilities.  How's that for easy meal planning? :)

Prefer chicken?  Try this Chicken Parmesan Meatball Sub from Rachel Ray!

Meatball Subs
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Yields: 2 6-inch sub sandwiches

  • Approximately 12 Meatballs and some spaghetti sauce
  • 1 Foot store-bought take-and-bake sub sandwich bread
  • Shredded mozzerella cheese
  1. Slice bread lengthwise then into two equal 6 inch pieces. Bake according to package directions, underbaking by about 3 minutes.
  2. If needed, heat meatballs and sauce on stove over medium heat.
  3. Turn oven onto broil.  Spoon 6 meatballs and some sauce onto each sandwich then top with shredded cheese.  Put sandwiches back into oven and broil until cheese is brown and lightly toasted.  Serve hot.

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