This Meatball Sandwich came together quickly and easily after a busy day of running errands. Don’t skimp on the real Mozzarella! You can thank me later. 🙂
- 2 packages Meatballs (14 Oz Each Of Italian And Original)
- 1 jar (24 Oz) Of Your Favorite Spaghetti Sauce
- 1 whole Wheat French Bread Loaf (Get A Wide Loaf)
- 4 ounces, weight Ball Of Fresh Mozzarella Cheese
- 4 Tablespoons Softened Butter
- Garlic Powder, To Taste
Preheat oven to 350*. Cook meatballs according to package directions. I did mine from frozen, on the stove top for 25 minutes, covered in spaghetti sauce.
Slice bread lengthwise, being careful not to go all they way through, then spread with butter. Sprinkle with garlic powder to taste. Toast in warm oven a teeny bit while you slice fresh Mozzarella with a serrated knife. You don’t want the bread hard and crunchy like toast, just a bit crusty, as the butter melts.
When meatballs are done, add sauce covered meatballs to your slightly toasty bread, stuffing clear to the back of your non cut side of the bread. (They won’t all fit.) You can add a bit more sauce if you have any left from the bottom of the pot.
Cover in sliced mozzarella and wrap in foil. Bake at 350* for 20 minutes to get the cheese nice and melty. Slice and serve hot!