Meatball Hoagies
About 10 dozen small, frozen
meatballs
30 submarine sandwich rolls
1 C. olive oil
3 green bell peppers, cored, seeded and chopped
3 large onions, peeled and sliced thin
1 lb. mushrooms, sliced
2 jars (each about 32 oz.) chunky-style spaghetti sauce
6 large tomatoes, sliced or coarsely chopped
1 lb. shredded mozzarella cheese
Heat the meatballs according to pack age directions. Meanwhile, heat
olive oil in a large saute pan or Dutch oven. Saute green peppers,
onions, mushrooms until just tender. In a separate pan, heat
spaghetti sauce.
Assembly:
Tuck 4 meatballs into each roll, then drizzle with spaghetti sauce
and sprinkle with cheese.
Presentation:
Serve hoagies on a platter. Serve saut�ed and fresh vegetables
separately for each diner to add as desired.
Makes 30 sandwiches. |