Italian Meatball Hoagies

Ever have the middle of the week - can't eat real food - traffic sucked - will someone please clean up my kitchen - blues? I've got a case of those right now. My teeth are still torturing me and while I can't eat bread to save my life (or spare it), I did make this tasty meal for that guy leaves his socks lying around and never seems to want to do the dishes.

While I couldn't partake of the hoagie roll, I had a meatball and it was really good. This came as quite a shock seeing as how I generally don't like meat much. This recipe comes from the dear souls who put together easy meals for those of us with mid-week blues. The book is called "Super Suppers Cookbook" and I bought it for $5 on Barnes and Noble online.

Meatballs:

1/2 cup soft white bread crumbs

1/2 cup milk

1/2 cup finely chopped onions

2 lbs lean ground beef

1 egg, beaten

1 teaspoon dried Italian mixed herbs crushed

1 teaspoon salt

The rest of it:

6 hoagie rolls split

1 jar of Marinara sauce

6 slices of Provolone cheese (or 1 cup of Monterey Jack cheese shredded)

It says to let the bread crumbs and milk soak for 5 minutes. I just threw everything into my Kitchen Aid, blended well and then rolled the mixture into meatballs. The great thing about this recipe (besides being easy) is that you can freeze whatever meatballs you don't need for up to two months.

Bake at 375 for 25-30 minutes.

Once the meatballs are done, lightly toast buns. Bring sauce to boil and add meatballs. Mix. Top buns with meatballs and marinara then add cheese and return to broiler until cheese is melted.