Meatballs and Mozzarella Sandwiches
photo by Red_Apple_Guy
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
5 sandwiches
- Serves:
- 5
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)
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.
RECIPE SUBMITTED BY
Red_Apple_Guy
Newnan, Georgia
My wife and I live just outside of Atlanta, GA. Two daughters live in town, one with my two grandsons. My son is living in California. I'm a retired environmental manager at a manufacturing facility.
My Mom and Dad would have loved this site. Dad was a huge collector of recipes and was in the food industry. Mom was a terrific cook as well. Another influence was a roommate at the Universtiy of Arkansas that was an excellent cook.
Today I enjoy barbecuing and grilling year round and cooking in general. My latest adventure is in bread baking. I'm loving it and going to school on it right here on the bread forum. I'm active in a terrific church and also love fly fishing and fly tying.