When I make spaghetti and meat balls I almost always make extra sauce and meatballs. I sometimes use the extra sauce to make meatball sub sandwiches.
2 cups of cooked meatballs in marinara sauce
½ cup dry Parmesan cheese
1 large New Orleans style Po’ Boy bread loaf (or any good French loaf)
1 cup Mozzarella cheese, grated
½ cup fresh Parmesan cheese, grated
1 Tbs olive oil
1 clove of garlic, smashed
¼ bell pepper, sliced into ¼” strips
2 Tbs chopped fresh basil
Warm the meatballs and marina is a skillet. Add the dry Parmesan and mix. Simmer over low heat for about 10 minutes.
While the meatballs warm, grate the cheese and prepare the garlic and bell pepper. Chop the basil. Set aside.
In a small pan, add olive oil and garlic. Heat the pan on low/medium heat and then add the bell pepper. Sauté for a few minutes, until the peppers have softened.
Heat the oven broiler.
I used a 24” bread loaf, which made 4 subs.
Slice the bread loaf but do not cut through all of the way. Cut a “V” shaped trough in one of the lengths.
Add the meatballs and marinara to the trough in the bread loaf.
Add the mozzarella and Parmesan cheese. Put the subs under the oven broiler to melt the cheese.
Remove the subs and layer with the bell pepper and a little more fresh Parmesan cheese and basil.