Let me set the stage: my whole family is obsessed with three things—bread, cheese, and meatballs. So what could possibly go wrong with a toasted Italian sub? Absolutely nothing. And let me tell you—it was amazing. This sub disappeared faster than my patience during a homeschool math meltdown.
It was a chaotic week, and I needed something fast. While darting through the meat section at the grocery store, I spotted pre-made meatballs. I’ve never bought them before—I’m usually a make-it-from-scratch girl—but I was on the clock and willing to experiment.
I grabbed:
- A loaf of fresh-baked French bread
- A jar of marinara
- Some Parm Romano cheese
- And a bag of five-cheese Italian blend (because go big or go get takeout)
🔥 How to Make It:
These meatballs cook in about 15 minutes—just simmer them in a saucepan with your favorite sauce until they’re heated through and nice and tender.
I sliced the loaf lengthwise so I had one big top half and one big bottom half. Then I ladled the meatballs and sauce all over the bottom half of the bread like I meant business. No skimping.
Next up: cheese. I used about 2 cups of the five-cheese Italian blend, and I don’t regret a single shred.
Baking instructions:
- Bake open-faced at 375°F for 7 minutes
- Then put the top on and bake another 5 minutes—or until you reach your personal level of toastiness (a very real setting in my house)
When it’s done, slice it into individual servings and try not to burn your fingers stealing the first piece.
💯 Family Verdict:
My family are meatball sub connoisseurs and they inhaled it. The meatballs were flavorful, the cheese was perfectly gooey, and the whole thing just hit the spot.
My husband immediately requested a homemade version—with my sauce, bread, and meatballs from scratch. Fine. Twist my arm. 😏
🧾 Budget Breakdown:
- Total cost: $12
- Served: 5 people
- Prep + cook time: under 30 minutes
- Sanity saved: invaluable
This one’s definitely going in the “last-minute dinner that doesn’t feel like it” hall of fame. Bookmark it, try it, and stay tuned—my homemade meatballs (and possibly my secret sauce) might be making an appearance soon.
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