Happy Monday!!!! How was your holiday weekend?
As much as I love to travel and I feel most like myself when on the road, since I became a mom, I’ve become much more of a homebody. And as much as I love exploring new cities, nothing feels better than coming home from a trip and having the weekend ahead of me. This weekend I got lucky because I came home to an extra long holiday weekend. Wednesday was all about unpacking, getting caught up on housework and some personal emails; and the rest of the weekend was all about having fun, hanging out with Kiki and friends, a little bit of boating, getting cosy with my DVR, relaxing reading, some home cooking and overall recharging before the workweek.
Baked Meatball Sub Sandwiches
2 Tbs. soy sauce
2 Tbs. Worcestershire sauce
1 Tbs. Dijon mustard
1 pound ground beef
1/2 cup breadcrumbs or panko
1 Tbs. freshly chopped oregano
1 Tbs. freshly chopped parsley
1 pinch garlic salt
1 small pinch salt
2 cups favorite marinara, jarred
4 hoagie rolls, split and toasted
6 to 8 slices provolone cheese
-- In a large bowl, combine the soy, worcestershire, mustard, beef, egg, breadcrumbs, herbs, salts and crushed red pepper.
-- Roll out little meatballs with your hands and place them on a baking sheet or tray.
-- Preheat your grill to medium-high. Arrange the balls on the grates and grill them until they’re cooking through and have grill marks on all sides, 20 to 25 minutes.
-- Let them rest about 5 while you toast the hoagies.
-- Also, in the meantime, simmer your marinara on medium-low for about 10.
-- Arrange 4 meatballs in the middle of each split hoagie. Top with tomato sauce and layer with a couple of slices of provolone.
-- You can put them back on the grill (or under the broiler) to melt that cheese.
--Garnish with basil and oh dear.