Canal Side Sunday Sauce Meatball Subs

Ingredients

Meatballs

• 1 pound ground beef, ground turkey, or a beef and pork blend
• 1/2 cup breadcrumbs
• 1 egg
• 1/4 cup grated parmesan cheese
• 2 tablespoons milk
• 1 to 1 1/2 teaspoons Canal Side No. 1
• 1 tablespoon chopped parsley, optional
• 1 tablespoon olive oil, for browning

Subs

• 2 cups marinara sauce
• 4 sub rolls or hoagie rolls
• 1 tablespoon butter, softened
• 1/2 teaspoon Canal Side No. 1, for the rolls
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• Optional: fresh basil or parsley for topping

Directions

1. Preheat oven to 375°F.
2. In a large bowl, combine ground meat, breadcrumbs, egg, parmesan, milk, Canal Side No. 1, and parsley if using.
3. Mix gently until combined, being careful not to overwork the meat.
4. Roll mixture into small meatballs, about 1 to 1 1/2 inches wide.
5. Heat olive oil in a large skillet over medium heat.
6. Brown the meatballs on all sides, then add marinara sauce to the skillet.
7. Cover and simmer for 12 to 15 minutes, or until the meatballs are cooked through.
8. In a small bowl, stir together softened butter and Canal Side No. 1.
9. Slice the sub rolls open and spread the garlic-herb butter lightly inside each roll.
10. Toast the rolls on a baking sheet for 4 to 5 minutes, just until lightly golden.
11. Spoon saucy meatballs into each toasted roll.
12. Top with mozzarella and parmesan.
13. Bake for 6 to 8 minutes, or until the cheese is melted and bubbly.
14. Finish with fresh basil or parsley if desired.
15. Serve warm with extra sauce on the side.

Serve With

Serve with chips, a simple salad, roasted broccoli, pasta salad, fries, pickles, or a bowl of extra marinara for dipping. These also make a great family movie-night dinner or easy game-day meal.