Turkey Meatball Subs

Topped with a couple of slices of mozzarella cheese these subs were a hot awesome mess.

Turkey Meatball Subs

• 12 turkey meatballs – Homemade or Shadybrook Farms Italian Meatballs
  
• 1 bell pepper
• 1 medium red onion
• 15 oz can of tomato sauce
• 6 oz can of tomato paste
• 2 cloves of garlic
• 1 tbs basil
• 2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• dash of red pepper flakes (optional)
• 8 slices of mozzarella
• 4 submarine or hoagie rolls

To start slice the onion and green pepper into strips.  Long strips give a nice texture and a little bite to the sandwich.

Big slices give the sub some added texture

Next heat a saucepan over medium/high heat.  Add 2 tbs of vegetable oil to the pan and then add the onion and green pepper.  Finely dice the garlic and add it to the pan.  Fry the vegetables until they start to soften, about 5-7 minutes.

Saute the veggies

Next add the tomato sauce and paste to the pan.  Then add the basil, oregano, salt, pepper and red pepper flake to the pan.  Stir and let simmer while you prepare the meatballs.

Add the sauce and tomato paste, opening both ends of the tomato paste can will allow you to push out all of the paste with one of the ends.

Take the meatballs and cut them in half.  You can leave them whole, but the round meatballs seem to squeeze out of the sub.  By cutting them in half they stay better in the roll.  Add them to the sauce and simmer for 20 minutes or until the meatballs are heated through.

Take a submarine or hoagie roll and place it onto a foil lined baking sheet.  Then place 6-8 of the meatball halves onto the roll.  Layer on some peppers and onions and then coat in sauce.  Next layer on some mozzarella cheese.

Layer on the meatballs and veggies

Turn your broiler to high and let it heat up.  Place the baking sheet into the broiler and broil for a minute or two until the cheese is melted and starting to brown.

Melt the cheese

Serve with a side of napkins.  I probably went through 6 napkins eating this sub.  Awesome!!!