Place your meatball sandwiches, as you fill them, directly on the baking sheet. Meatball sub casserole Delicious ans very easy dinner to make A family favorite 1 8 ct refrigerated biscuits, 14 oz bag of frozen Italian. 4 large long rolls, split (dont cut all the way through) 650g mixed pork and veal mince 2 tbsp finely chopped flat-leaf parsley 1/3 cup (25g) grated.
Using a scoop, spoon or just eyeballing it, roll 25 - 30 small meatballs and place on your prepared baking sheet. Add all ingredients to a large mixing bowl. Top the meatballs with a bit of pasta sauce from your pot. Line a large baking pan with tin foil and then spray with non-stick spray. I can generally get 4-5 meatballs into one sandwich roll, but this will vary depending on the size of roll you use. I usually do this with a slotted spoon and I avoid scooping the sauce as much as possible. Take each roll and fill with as many meatballs as you can fit. Heat them on low-medium, stirring occasionally, until the meatballs are heated thoroughly. Line the dish or baking sheet with aluminum foil. Place hoagies in a baking dish or rimmed baking sheet side by side.
You can use homemade pasta sauce or jarred sauce. Gently fold the meatballs with the sauce, this isn’t the time for vigorous stirring or you’ll destroy the meatballs. Slice hoagie rolls in the middle, on top, but not all the way through. If you are using homemade ones, put them into the pot after cooking them.Ĭover your meatballs with sauce (enough that all the meatballs are covered). If you are using frozen meatballs, place them frozen into the pot - no need to cook them in advance. Place your meatballs in a big pot and cover them with your pasta sauce.
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