Meatballs:
1 pound ground chuck
1/2 cup bread crumbs
1 teaspoon minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
milk (enough to mix it all together and be somewhat moist-no more than a half a cup)
Mix all together and form into balls, not quite as large as a golf ball.
Additional ingredients:
2 tablespoons olive oil
1/2 onion, chopped
1 can or jar spaghetti sauce
provolone cheese slices
hoagie rolls
Drizzle some olive oil in a hot skillet.
Add onion.
Cook onion for a couple minutes and then add the meatballs to the skillet making sure they sit on the skillet and don't rest on the onions. This allows them to brown.
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| Your kitchen is starting to smell delicious right about now. |
Cook a couple minutes, then gently turn the meatballs to brown the other side.
When browned, pour a can of spaghetti sauce in the skillet, reduce heat and continue to cook the meatballs in the sauce until done. To completely cook the meatballs, you will probably have to cook and additional 20 minutes. Test a meatball by removing it and cutting it in half. You may need to cover the skillet to prevent splatters.
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| You could stop right here, boil some pasta and have spaghetti and meatballs for dinner! |
When meatballs are cooked, split and toast hoagie rolls under broiler.
Arrange 3-4 meatballs on bottom half of each hoagie, top with a slice of provolone cheese and return to oven under broiler to melt cheese. Remove from oven and top with top half of hoagie roll and serve.
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| Can you tell I really struggle with side dishes? At least it's healthy this time! |
A very filling sandwich and the recipe will serve 5-6 easily. Doug likes it with extra sauce....surprise!
The Pioneer woman made these as sliders using one meatball on a dinner roll with provolone cheese. I made it this way once the guys really liked it. It's all about variety!
You could very well "cheat" and use premade meatballs from the frozen food section. I don't think it will be quite as good, but would definitely work in a pinch.
