This doesn’t seem like it really warrants a recipe, but this hit the spot and makes all other meatball subs look sad.The key was the garlic bread. It was a pretty good “water-proofer” to keep the roll from getting too soggy too!
2 crusty rolls
4 slices of provolone cheese
2 cups tomato sauce
3 tbs butter
2 tbs garlic, chopped
2 tbs grated Parmesan cheese
Prep the rolls as you would garlic bread (I spread the butter on them, then garlic, truffle oil, Parmesan, kosher salt, and garlic powder)
Bake for 5 minutes at 400-degrees.
Cut meatballs into quarter chunks and warm with sauce while bread is toasting.
Remove the rolls and top each one with 1 slice of provolone.
Add sauce, meatball chunks, and more sauce, then top with remaining cheese.
Bake 5 minutes at 400-degrees until melted.
I loved how garlicky it was and the truffle oil was a great addition. I cut the meatballs to make it more manageable but if they were smaller I might not have.
I think the important thing to remember to keep these as a quick kitchen-to-table dinner is that if everything is warm, they don’t need to cook long. The meatballs and sauce were both warm so all that was happening in the oven was the cheese melting.