Meatball Subs

As much as I love cooking up a nice meal for the two of us, there are days when I'm tired after work and don't want to put much effort into our dinner, especially since Dr. Sweetpea's hours are unpredictable. That's why I love whipping up meatball subs for our dinner every once in a while. Sometimes I'll just buy a bag of frozen meatballs but cook them in our favorite spaghetti sauce. However, this time, I decided to make meatballs from scratch and they were amazing! Super easy to make midweek and super tasty. Dr. Sweetpea was raving about these meatball subs when he came home from work. 

Meatball Subs

(Souce: Cooks Country)

1 tablespoon olive oil

1 1/4 pounds 85 percent lean ground beef

3/4 cup plain dried bread crumbs with Italian seasonings

2 large eggs, lightly beaten

1 teaspoon garlic powder

1 teaspoon Salt

1/2 teaspoon pepper

4 (6-inch) Italian sub rolls, split lengthwise

1 1/3 cups jarred marinara sauce

4 thin slices deli provolone cheese (4 ounces)

Adjust oven rack to middle position and heat oven to 400 degrees. Grease rimmed baking sheet with oil. Mix beef, bread crumbs, eggs, garlic powder, salt, and pepper in bowl until well combined. Form mixture into twelve 2-inch meatballs, place on prepared sheet, and bake until browned and meat registers 160 degrees, about 15 minutes. Transfer meatballs to plate; discard accumulated grease on sheet.

Carefully line now-empty sheet with parchment paper. Place rolls on sheet and lay 3 meatballs inside each roll. Top meatballs on each sandwich with 1/3 cup marinara sauce and 1 slice provolone. Bake until cheese is melted and sauce is heated through, about 5 minutes. Serve.