Meatball Sandwich on a Weeknight!

We love meatball sandwiches, but making meatballs can be a laborious process. And that is why this recipe calls for premade meatballs. There are many delicious brands out there – both meat and vegetarian options! So if you see those meatballs on sale, stock up your freezer, you’ll want these sandwiches again!

Making the Sub –

Cut the bell peppers into strips, removing all the seeds. Slice the onion and peel and mince the garlic cloves. Set aside.

Heat the olive oil in a heavy skillet and gently brown the meatballs. Remove from the pan and set aside.

Add the bell pepper, onion and garlic and gently sauté until they are lightly softened. Stir in the cranberry juice and marinara sauce.

Cover and simmer gently until the meatballs are cooked through and the sauce has thickened a little bit.

Add salt and pepper to taste. I like fresh cracked pepper – and lots! Place a meatball on the bun – three per sandwich – and top with the veggies and sauce.

Warm the rolls in the oven and serve filled with meatballs and sauce and topped with some parmesan.

Easy and delicious!

© Copyright 2021 The Lazy Gastronome

5 from 1 vote

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Easy Meatball Sub

Easy enough for a week night. Uses premade sauce and meatballs.

Course: dinner, lunch, Main Course, main dish, week night

Cuisine: American, Italian

Keyword: bell pepper, garlic, marinara, meatballs, onion, premade, sandwich

Servings: 4 subs

Author: HelenFern

Ingredients

• 12 medium large premade meatballs (you can use homemade if you want)
• 2 teaspoons olive oil
• 4 hoagie rolls
• 1 medium bell pepper (any color - I used yellow because that's what I had. Red is sweeter than green and yellow and orange are in the middle flavor wise.
• 1/2 large onion
• 2 cloves garlic
• 1/2 cup unsweetened cranberry juice (this adds just a tad of acid and tartness)
• 1 12 oz jar marinara sauce
• salt and pepper to taste
• canned parmesan for the top

Instructions

1. Cut the bell peppers into strips, removing all the seeds. Slice the onion and peel and mince the garlic cloves. Set aside.

2. Heat the olive oil in a heavy skillet and gently brown the meatballs. Remove from the pan and set aside.

3. Add the bell pepper, onion and garlic and gently sauté until they are lightly softened. Stir in the cranberry juice and marinara sauce.

4. Cover and simmer gently until the meatballs are cooked through and the sauce has thickened a little bit.

5. Warm the rolls in the oven and serve filled with meatballs and sauce and topped with some parmesan.

   Easy and delicious!

Recipe Notes

© Copyright 2021 The Lazy Gastronome

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