I posted my Meaty Fennel Meatballs here on my blog on Saturday, and I certainly wasn’t going to stop there with just one recipe. Usually with most meatball recipes, there are a few spares leftover to either reheat and enjoy as is, or transform into something else, like I prefer. When it comes to meatballs, you don’t really have to get too creative because there are some easy meals you can make for either lunch, or dinner using day-old meatballs.
Meatball sandwiches or subs are a delicious way to use up leftover meatballs. When I was young, I would order meatball sandwiches, when I was out with my family at dinner quite often, but sometimes they ended up being a bit larger than I anticipated. So over the years, I have figured out the perfect size of a good meatball sub, while still being able to enjoy all of its glory. Using hot dog buns, or soft hot dog sized buns is the key to keeping your sandwich a manageable size. You can only cram three halved meatballs into it, which makes it easy to eat without over indulging. If by chance you do want something a little bigger, you can always eat two. The melty mozzarella slings on to the meatballs after warming, and fit so snuggly into each bun. Every bite is more than enjoyable, it’s the bomb, and it will make you want to make another batch of meatballs for next week’s meals.
6 leftover meatballs with sauce
4 ounces mozzarella, or one ball
4 hot dog sized soft buns
1/2 teaspoon dried oregano
2 tablespoons fresh parsley, optional
(Makes 4 Sandwiches)
- Preheat oven to 350 degrees. Place buns in oven to warm for 5 minutes. Remove meatballs in sauce from refrigerator. Slice meatballs in half and place in a microwave safe bowl.
- Slice mozzarella into half moon pieces and place on top of each half meatball. Sprinkle with oregano.
- Microwave for 1 1/2 minutes or until warmed through and cheese is melted.
- Place cheesy meatballs into buns and top with fresh parsley, if desired. Enjoy!