Meatballs and Mozzarella Sandwiches

Recipe by Red_Apple_Guy
READY IN: 1hr
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
  • 30
    meatballs (cooked, 1-inch diameter balls. If 1.5-inch balls, use 15 to 20)
  • 14
    onion (medium, sliced into thin wedges)
  • 14
    bell pepper (any color, sliced into thin wedges)
  • 8
    ounces spaghetti sauce (use your favorite jarred sauce)
  • 34
    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)
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DIRECTIONS

  • 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.
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