12 to 20 precooked meatballs (depending on size; found in the freezer or refrigerator case in most grocery stores)
1 1/2 cups pasta sauce
2 cups shredded mozzarella
1/2 cup grated Parmesan
Pickle spears (optional)
How to Make It
Warm the rolls on a rack in a 250° F oven.
Meanwhile, heat the oil in a large skillet, over medium heat. Add the meatballs. Cook until brown, 3 to 5 minutes. Add the sauce, reduce heat to medium-low, and simmer until it begins to bubble, about 3 minutes.
Remove the rolls from oven and slice lengthwise. Spoon the meatballs and sauce onto the rolls, then sprinkle with the mozzarella and Parmesan. Serve with the pickles, if desired.
Made this on hoagie rolls, using 20 beef meatballs (5 per sandwich). I love cheese, but could only use half of these amounts - way too much otherwise. Pretty tasty, though. I've bought this for years at a sandwich chain. This is simple, but still I'd never thought to make it on my own. I'll make it again! The kosher dill pickle spears were a plus. Thanks.
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