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Categories:Viewed: 43 - Published at: 4 years ago
Ingredients
- 30 meatballs (cooked, 1-inch diameter balls. If 1.5-inch balls, use 15 to 20)
- 1/4 onion (medium, sliced into thin wedges)
- 1/4 bell pepper (any color, sliced into thin wedges)
- 8 ounces spaghetti sauce (use your favorite jarred sauce)
- 3/4 cup mozzarella cheese (packaged, use more if desired)
- 2 French baguettes (thin. totalling 30 inches or 5 submarine buns)
- 2 tablespoons olive oil (I like herb flavored)
Method
- Either make your own meatballs (see Bergy's Recip #33944) or use frozen meatballs thawed and heated.
- Heat the sauce in a sauce pan.
- Preheat the oven to 375°F.
- Saute vegetables in the olive oil.
- Spoon a small amount of sauce onto each bun or 6" section of baguette.
- Stuff the buns with 3 to 6 meatballs depending on size.
- Add a bit more sauce to each sandwich.
- Add salt and pepper if needed.
- Sprinkle 2 to 3 tablespoons cheese over each set of meatballs.
- Place on a foil-lined baking sheet so that the sandwiches support each other and.
- Place into the middle shelf of the oven.
- Bake for 25 to 35 minutes until buns are browned and crusty.
- Cool for 5 to10 minutes and serve with a nice salad or fries.
