GARLIC BREAD MEATBALL SUBS

GARLIC BREAD MEATBALL SUBS

Hi everyone,  Have I got something Goo-licious for you today! Did you see my last post? Those beautiful home-made Italian Meatballs tossed into some angel hair pasta? O. M. G. ~ they were Juicy, Tender, and #score ~ 

Today we're going for round No. 2.  

These lovelies if frozen individually allow you to heat up just a couple for a quick snack or add several to a bowl of pasta or...

...as I mentioned when I made them I was looking forward to subs and here we are... 

First picture is a throw back. Ya know, you eat with your eyes before your stomach!

Oh baby, these are so sinfully juicy & saucy; dare I say GOO-LICIOUS! (haha, I think I already did) Anyway peeps these are Nothing short of Yum! I only snapped one picture of the sub ~ Oopsie ~ I promise I am trying to get better at that LOL..

Just look tho! I think you can see the goolicious goodness that sucked me in, right? I devoured mine in record time with #noshame :)

So Let's get busy!

Start by preheating your oven to 400 degrees. Then grab up the following for the sauce: (open the meatball recipe HERE)

• 1/8 t garlic powder
• 1 can tomato sauce
• 1 t Italian Seasoning
• 1 T EVOO
• 1/8 t onion powder
• salt and pepper
• French bread, Ciabotta, or Hoagies (Use your fave)

Add everything EXCEPT tomato sauce into a small saute pan. 

Turn up the heat, sauteing the spices in the  oil. Once hot & the spice aroma starts to mellow out (2-3 minutes), remove pan from burner & carefully add tomato sauce (please take precaution as the sauce is gonna splatter some.) 

After adding the sauce, stir to combine with the herb oil then add in the meatballs. 

Reduce the heat to low in order to allow the sauce to thicken up slightly.

While reducing your sauce, open the bread; set aside. 

Melt butter & garlic powder together/stir. 

Use a pastry brush to spread the melted mixture across both sides. 

PRE-Bake in the oven until a light golden hue starts, then remove.

Get out your choice of spread - mayo, ranch, pesto - whatever your flavor spread it out, 

then plop down  3 to 4 meatballs between the slices. 

Give'm a gentle squeeze so they get in there pretty good. 

Next spoon sauce across the top, the front, the back and everywhere in between. You get the picture.... 

Top each with mozzarella and bake until the cheese is melted & gooey & delicious.

Goo-licious! <3

Serve with your favorite side or enjoy by itself; one was plenty satisfying for me!

The inspiration for these gorgeous beauties, discovered on Pinterest of course, came from 

Aleshia over at Just Learning Life. Stop by and see what else she's been cooking!

Til Next Time ~
Domesticate Rebellion

THRIVING ~ Have you witnessed the testimonies? It’s not about weight loss; it IS about feeling better from the inside out! If interested I would love to help you! Knowledge is Power! Sign-up for a FREE account & information at https://domesticated.le-vel.com

 

• DISCLAIMER: This post may contain affiliate links meaning if you click & buy, I may be compensated. So, Thank you!

Gooey Cheesesteak Sandwiches

GOOEY CHEESESTEAK SANDWICHES

While I've never been to Philly... I have been to Arby's... Hahaha, HuH? 

Say What?

Follow me for a second while I connect the dots. I'm writing about whats near and dear to my heart. Bad for you in a good way.  You know it.. None other than the beloved cheesy greasy meaty mouthful sandwich commonly referred to as a Cheesesteak!

See, while cruising along the recent pins of Pinterest (♥) I was directed to The Little Kitchen and this inspirational cheesesteak gem!

 

This caused me to kinda do a 'bad'Michael Jackson moon walk around my tiny kitchen island while holding up my kindle fire... Yup.... that was me. I'm not ashamed.     

Cheesesteaks was written by Julie Deily who provides two varieties. One with peppers. One with mushrooms. Both with onions. Personally, we prefer the meat mixed with sweet onions and topped with cheese. Peppers, specifically green peppers, have been known to create alottle (a lot/a little) heartburn or gas.

And frankly, heartburn or gas can jack up anything becoming a repeat at my house!

Although the recipe peaks with ribeye, I chose a thinly sliced bottom chuck round & seared the chunks over high heat in my cast iron skillet with butter. I use my cast iron cook set for practically everything from the stove top to the oven, even the grill!  (I♥Mom!)

So, If you follow me then you know I'm all about using what is on hand & not trexing to the store for every single ingredient of a new recipe. Thus bottom chuck round... Trust me, it's still a keeper! After removing the seared meat repeat the process with the rest of your ingredients. Get real with it!

Sweet onions, mushrooms & peppers. Oh My!

Once cooked, combine everything together in your cast iron skillet and top with provolone keeping low heat until melted.

Note: While you are searing your meat or cooking your mushrooms, onion n pepper toppings, preheat your oven to 300 or so and get your bread ready. Open your hoagie buns and slather your preferred aoli, mayo, cheesewhiz??? Place bread on individual sheets of aluminium foil and when ready, transfer the goods out of the skillet making sure to Smoosh the goods deep into one side of the soft bread before closing.

Seriously, You want this to be FULL of the juicy goodness encased in melted cheese. The next step gives you gooey goodness. :)

Tightly wrap each sandwich placing on a sheet pan. Bake these bad boys 20 minutes or so and be prepared to talk out loud as they are DELISH!

MMMmmmMMM #Goodtimes #Goodeats 

I'm sorry Arby's, Really. It's not you. It's me. (Until we meet again of course - you know how much I 💖 your curly fries!)

Til Next Time~

Domesticated Rebellion

THRIVING, It's not about weight loss, it is about feeling good from the inside out!
 https://domesticated.le-vel.com

• DISCLAIMER: This post contains affiliate links meaning if you click & buy, I may be compensated. So, Thank you!