Food blogging – Meatball subs

I’ve been wanting to start food blogging for a while now, not because I think I’m a great cook, but because I really enjoy putting a good meal together. I guess the fact that I currently have over 400 recipes bookmarked on Delicious might be evidence to that fact, but the bad news is that I rarely ever try any of them! I read several food blogs regularly, both for meal ideas and for motivation to do more cooking of my own, and I’m always jealous of the delicious and beautiful cuisine these bloggers put together. And then my friend Jamie posted about a fantastic meal she made on her website, and that’s when I decided to start adding my own contributions to the world of food blogging. And I figured what better way to start this endeavor than with a simple but tasty meal that anyone can make? So without further ado, here is the process I went through to make homemade meatball subs (the weeknight version that calls for frozen meatballs). Just so you know, the decision to use this “recipe” for my first food blog post had nothing at all to do with the fact that I had already planned to make these subs for dinner the next night. And if you believe that, I’ve got a bridge to sell you. But anyway, back to the food.

The obvious first step is to get some frozen meatballs, a jar of marinara sauce, French rolls, slices of mozzarella cheese, and shredded Parmesan cheese at the grocery store. The photo below is of our favorite frozen meatballs from Ralph’s. As a wife who works full time and doesn’t spend nearly enough time preparing food for my husband, I usually just nuke a few of these in the microwave and serve them with some Buitoni pasta for dinner on a weekday. But when I failed to find anything more suitable in the frozen meatball section of our local grocery store’s freezer I figured they would work for meatball subs too.

Following the directions on the back of the bag, I sautéed as many meatballs as I could easily fit in my large skillet in the cheapest jar of marinara sauce I could find that wasn’t Ragu or Prego. I think it was Barilla because it was on sale, and because it had garlic which Dan and I are big fans of. I let the meatballs simmer in the sauce for 30 minutes until I decided they were done – and much more tender than I thought frozen meatballs could ever be!

Unfortunately I was in a hurry to get dinner on the table the night I first made these subs for Dan and me, so I neglected to photograph of the rest of the process. I felt pretty stupid for that, but there were plenty of extra meatballs for leftovers later that week. So the rest of the picture in this post were taken a different night when Dan was out of town and I was preparing a meatball sub for just myself. Here’s the simplest step of the preparation – putting a French roll on a cookie sheet lined with aluminum foil (I’m not a fan of difficult clean up).

To give the subs as much flavor as possible, I brushed both sides of the roll with melted butter and then sprinkled them with a generous amount of garlic powder. As far as I’m concerned there’s no much thing as to much garlic in a meal.

After a few minutes under the broiler on the low setting, these rolls turned into something akin to garlic bread. That was my original intention so I’m glad it worked out. My ideas sometimes go horribly, horribly wrong, but the rolls were crisp and flavorful – perfect for meatball subs.

I then topped both sides of the crispy French rolls with mozzarella and popped them under the broiler (again on low) for another few minutes to let the cheese melt. When the cheese started to bubble and the exposed edges of the rolls started to get dark I knew it was time to take them out.

I tried to pack as many meatballs onto the French roll as possible, but I had to stop at five. This didn’t keep me from eating a couple of meatballs directly from the skillet. They were just so tasty and tender, I couldn’t help myself! After putting the meatballs on the roll I sprinkled them with some shredded Parmesan cheese for good measure.

The last step in this incredibly simple meal preparation is to put the two halves of the French roll together to complete the assembly of the meatball sub. Then enjoy! With as little effort as I put into them, I was surprised at how well these subs turned out. The meatballs were wonderful, the garlicky bread was yummy, and they didn’t fall apart when we ate them. I was very pleased and I will definitely be making these again in the future.

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