Looks like Hurricane Irene is the new Snowpocalypse — everything is closed, traffic has ground to a halt, and everyone is holed up in their homes. The only difference, I guess, is that we’re actually prepared to battle the forces of nature this time around. Maybe a little too prepared. BJ’s was a mad house yesterday! I was just there to get some snacks, but it seemed like everyone else was stocking up on enough bottled water and dry foods to survive the Apocalypse. I almost caved in to the peer pressure and got some water myself, but I was on foot and couldn’t possibly carry all that back home. Besides, the storm is only supposed to last a day or two, and I’ve got a full Brita, orange juice, Gatorade, and lots of soda.
Anyway, with the storm a’ brewin’ outside, all my weekend plans have been canceled, so there’s nothing left for me to do but watch the Ghost Whisperer marathon on WeTV, terrorize the cats, and cook. The TV is on, my cats are currently in hiding, and it’s just about time for dinner. Dan hasn’t had much of an appetite lately, so I really want to make something yummy to tempt him into eating a full meal. Seems like kind of a perfect time to make some homemade meatball subs. What could be tastier than warm, crusty bread, gooey cheese, and juicy meatballs smothered in savory red sauce? Nothing at all, especially in this weather.
Hope you guys are having as much fun during the hurricane as I am! In the meantime, stay dry, be safe, and I’ll see everyone on Monday when this all blows over.
- 1 lb beef
- 2 tbsp onion powder
- 1-1/2 tbsp salt (more if you like your food salty, less if you prefer less salt)
- 1 cup Italian-style bread crumbs
- 1 egg
- 1 container tomato sauce (I used Prego)
(1) Preheat oven to 325.
(2) In a large bowl, combine all ingredients (except the tomato sauce) until well-mixed. The meat should be very malleable, and not sticky.
(3) Roll meat mixture into balls, 1-inch in diameter. Place balls on a greased pan. Don’t crowd the pan, but you don’t have to worry about these meatballs spreading, so you can line them closer than you would if you were working with cookie dough.
(4) Bake meatballs for about 8 minutes.
(5) While meatballs are baking, start heating the pasta sauce in a large sauce pan.
(6) Take the meatballs out of the oven and scoop them into the bubbling sauce. Leave the oven on.
(7) Cook meatballs in sauce for about 3 minutes. Turn stove off.
(8) Cut a 6-7 inch wedge off the end of a loaf of French bread. Slice length-wise without severing the loaf all the way in half.
(9) Line the bottom half with provolone cheese. Scoop about 4-5 meatballs into the middle, and top with more provolone.
(10) Place your sandwich onto a baking sheet and slide back in the oven. Bake for about 1 minute, or until the cheese is melted. Sprinkle with chopped or dried parsley.
(11) Eat immediately, with a lot of napkins on hand.