PrintMeatball Subs with 5-Minute Marinara
We all know that chaotic 6 PM scramble when the entire house is asking what’s for dinner and ordering takeout is sorely tempting. Instead of waiting on a delivery driver, we lean on this quick, saucy fix to save the evening.
The real game-changer is stirring a dollop of Suan’s Scotch Bonnet Sweet Tomato Jam right into crushed tomatoes. It cuts through the rich Hiland Dairy butter and savory meatballs with a sweet-and-spicy tang that wakes up every single bite.
Piled high on crusty French bread with melted mozzarella, it turns a weeknight scramble into an absolute feast in 15 minutes flat.
Ingredients
- 1 bag frozen Italian-style meatballs
- 2 French bread loaves, cut into thirds
- 9 slices mozzarella cheese
- 2 tablespoons Hiland Dairy butter, melted
- 1 cup Sciossortail Farms basil leaves
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, crushed
- 1/4 tablespoon crushed red pepper flakes
- 2 tablespoons chopped Sciossortail Farms parsley
- 1 teaspoon dried Italian seasoning
- 1 (28 oz) can crushed tomatoes
- 1/2 cup Suan’s Scotch Bonnet Sweet Tomato Jam
In a saute pan, warm garlic in olive oil over medium heat. Add red pepper flakes, parsley, Italian seasoning, crushed tomatoes and tomato jam. Bring to a simmer, and cook for 5 minutes..
Add the meatballs to marinara sauce. Bring back to simmer, and let warm through, about 10 minutes.
To assemble sandwiches, slice French rolls. Place 7-8 meatballs and some sauce on each roll bottom. Place 1 1/2 slices of mozzarella cheese over each sandwich.
Place French roll tops on each sandwich. Brush tops with melted butter. Bake in a 350-degree oven for 10 minutes or until cheese is melted and bread is lightly golden.
Let cool slightly, then and add fresh basil leaves to each sandwich. Serve warm.