Weekend Notes

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

Ingredients:

2 Tbs. soy sauce

2 Tbs. Worcestershire
sauce

1 Tbs. Dijon mustard

1 pound ground beef

1 egg

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

Directions:

— 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.

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