••••PERFECT MEATBALL SANDWICH🥘🧀🥖🥩🥫🍖🌰🍶🌶🍚🌱🍅!!••••

(Source: bakingmischief.com recipe and photos & Tracy)

••••PERFECT MEATBALL SANDWICH!!

bakingmischief.com

 Course Dinner

 Cuisine American, Italian

 Prep Time 10 minutes

 Cook Time 20 minutes

 Total Time 30 minutes

 Servings 4 sandwiches

 Calories 668 kcal

 Author Tracy

Ingredients

Special Equipment

• Splatter screen
• Large skillet

Quick Marinara Sauce

• 1 28-ounce can whole San Marzano tomatoes
• 1/4 cup extra-virgin olive oil
• 7 cloves garlic peeled and slivered or diced
• 1/4 cup water
• 1/4 teaspoon salt or to taste
• 1 1/2 teaspoon sugar
• 1/4 teaspoon dried oregano
• Pinch crushed red pepper flakes
• 1 large fresh basil sprig or 1/4 teaspoon dried basil

Meatball Sandwich

• 4 French rolls
• Butter
• Garlic powder
• 12 to 16 large meatballs fully cooked and warmed
• 1 cup shredded mozzarella cheese
• Fresh basil optional for topping

Instructions

Quick Marinara Sauce

1. With an immersion blender, food processor, or blender, process tomatoes until mostly pureed--the texture of chunky salsa. You can also turn the tomatoes out into a bowl and crush them with your hands (don't discard the juices).
2. In a large skillet, heat oil over medium heat. Once hot, add the garlic and cook just it starts to turn lightly golden--watch carefully so it doesn't burn! Add the tomatoes and juices to the skillet along with water, salt, sugar, oregano, red pepper flakes, and sprig of basil. Cover with splatter screen and bring to a good simmer, turning up the heat if necessary. Simmer, stirring occasionally, for 15 to 20 minutes until sauce is thickened. Taste and add more salt if needed.
3. Remove basil sprig.

Meatball Sandwiches

1. Preheat your oven to 400°F. Butter both sides of your bread and sprinkle garlic powder over the top. Place on a baking sheet and bake for 3 to 4 minutes until lightly toasted.
2. Add a couple tablespoons of sauce to both sides of each French roll and top with 3 to 4 

   meatballs and 1/4 cup of mozzarella. Bake for an additional 2 to 3 minutes, until cheese is melted.
3. Add fresh basil if desired. Serve and enjoy!

Recipe Notes

This makes enough sauce for 4 to 5 sandwiches. Leftover sauce can be stored in the refrigerator for up to 5 days or frozen for 2 to 3 months in an airtight container or freezer bag.

Sauce Adapted From The New York Times

•••• NOTES••••

• This sauce recipe calls for a skillet and a splatter screen. The wide skillet is used to increase the cooking surface area so the sauce cooks faster, but you absolutely must use a splatter screen or you will have a mess on your hands. If you don’t own a splatter screen, you can buy one–they are pretty cheapand super handy. Or you can just use a large pot without a screen and turn the sauce down a little so it’s not popping as high. Your sauce will take a bit longer, but there will be less mess.
• If you are cooking for only one or two people, this sauce freezes very well. Just store leftover sauce in a mason jar or freeze flat in a freezer bag and it will keep for up to three months.

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