Meatballs, anyone? I decided to use the leftover marinara sauce from the chicken parmesan I made last Sunday to make meatball subs for #SundaySupper this week. I’m known for my meatballs. It took me a couple of years to get the recipe just right. They have a lovely depth of flavor, and they are super moist and tender. Everything a meatball should be. They really are the perfect meatball.
My dad claims that his meatballs are better than my meatballs (um, this is so not true). This argument has been going on for years. So, I decided that we need to do something to end the ongoing argument. We’re going to have a meatball throw down- Bobby Flay style. I’m going to gather up some taste testers, and we’re going to have a full on meatball battle. We’ll see who has the best balls in Baltimore. That’ll be me. This girl right here. If you’re reading this, dad, it’s on like Donkey Kong! Sorry, but you’re going down. I’ll keep you posted on who wins this epic battle of the balls.
Okay, I’m not going to lie, photographing the meatball sub was a challenge. They’re just not aesthetically pretty. They taste damn good, but they’re hard to photograph. You have to be quick because the cheese starts to melt, and the sub begins to open and spread apart. Like I said, quite challenging.
You know what else is challenging? Getting your mouth wrapped around the sub to take a bite. It took some squeezing and stuffing, but I managed to fit it in. I had to expand my jaws a bit.
Have plenty of napkins on hand when eating this sub because it can get pretty messy. You know it’s a good sub when it’s a messy sub. Oh, there will be a marinara mustache. Enjoy your #SundaySupper with your loved ones.
To make it even easier, you can add the marinara sauce and browned meatballs to a crockpot and cook on low for 6-8 hours.