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Meatball 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.

Find it online: https://www.miocoalition.com/recipes/meatball-subs-with-5-minute-marinara/