Thursday, October 10, 2013
Not as good as it looks :(
So usually Meatball subs are awesome, this not so much. It wasn't horrible, but it wasn't awesome. I cheated a great deal on this and didn't make my own meatballs (who has time for that? I guess I do since I don't have a daytime job anymore.) There really isn't much to this. I mean it is from the GooseBerry Patch cookbook, and they are time savers, but I think that this would have been better in crock pot, without butter and more meatballs.
Any ways...I will be trying to blog a lot more. I know that I have broken my set schedule for the year, but really I like to just cook and see what happens. So I am glad that I have broken the trend. I also have a lot more time for cooking, so that excites me some. I applied to sub for my county and I am hoping that I will find a full time sub job, however that is really wishful thinking. This has really made we want to get back into teaching. They only down side, I get really attached to the kids. I think this is what happens when you see the kids 5 days a week for a year.
Back to cooking....
Italian Meatball Subs
(Dana Thompson, Gooseberry Patch)
1 onion, sliced
1/2 c green pepper, sliced (I used the entire thing)
2 T. Water
8oz can pizza sauce
24 meatballs, cooked
4 Italian hard rolls, sliced and hollowed out
1/2 cup shredded provolone cheese (I used whole slices, couldn't find shredded, and I used a lot)
Cook onion, pepper and water, covered in a large saucepan over medium heat just until tender; drain. Stir in pizza sauce and meatballs; cook until hot and bubbly. Fill each roll with 6 meatballs; top with sauce mixture. Sprinkle with cheese and add roll tops. Place sandwiches in a lightly greased 13"x9" baking pan. Bake at 400 degrees for 10 to 15 minutes or until bread is crusty and cheese is melted. Serves 4.