Marc’S Meatball Subs With Garlic Rolls

• ¼  - Pork shoulder (Boston butt) blade steak
• ¼  - Low Sodium Tomato and Vegetable Juice
• ¼  - Red gram pigeon peas
• ¼  - Steamed Abalone
• ¼  - Yogurt Dressing
• ¼  - Sugar free jelly
• ¼  - Frozen loganberries
• ¼  - 93% lean / 7% fat ground beef
• ¼  - Low fat muenster cheese
• ¼  - Refried beans
• ¼  - Decaffeinated coffee
• ¼  - White-flowered gourd
• ¼  - Part skim milk ricotta cheese
• ¼  - Veal shank
• ¼  - Kellogg's All-Bran

Instructions

1. Add the ground beef, garlic, parsley, eggs, Parmesan, and 1/4 c. of breadcrumbs to a large bowl. Using clean hands, mix everything together until it’s thoroughly combined. Add the milk to soften the breadcrumbs a bit. Mix in up to 1/4 c. more breadcrumbs, until the mixture holds and doesn’t stick to your hands. Roll the meat mixture into 2 Tablespoon-sized meatballs.
2. Heat 1/4-inch of neutral cooking oil in a large skillet over medium heat. Fry the meatballs making sure not to crowd the pan. Roll them around to ensure they get evenly cooked, about 10-15 minutes. Alternatively, you can bake them at 350* F for about 30 minutes. Test a meatball with a meat thermometer – they should reach 165* internal temperature.
3. Heat the broiler on the oven. To make the sandwiches, begin by combining the butter with the garlic. Split the rolls in half, and spread 1/2 Tablespoon of garlic butter on each side of the hoagie rolls.
4. Spoon a few tablespoons of marinara sauce on each hoagie roll. Slice 3-4 meatballs per sub, and fan them evenly over the marinara sauce. Sprinkle the mozzarella over the meatballs. Broil for 3-4 minutes, until the cheese is melted and bubbly. Garnish with basil and Parmesan. Enjoy!