Meatball Sub Sandwiches

Time: 40 minutes
Yield: 8 servings
Recipe adapted from my sister-in-law Erin Jepsen

2 pounds Italian Style Meatballs (precooked)
1 (45 ounce) jar prego spaghetti sauce
1 loaf french bread
2 C mozzarella cheese, shredded
1 C Parmesan cheese, shredded

1. Grab some precooked Italian Style Beef Meatballs. I love these meatballs from Costco. They come in a 6 pound bag. Pour 1/3 of the bag (about 2 pounds) into a large bowl and pop it into the microwave for about 3 minutes to thaw them just a bit.
2. Take some sharp kitchen scissors and cut each meatball in half or quarters.
3. Pour the meatballs into a large pot and pour 1 (45 ounce) jar of Prego spaghetti sauce over the top of the meatballs. Now, if you are worried about your family hating store-bought pasta sauce...keep in mind that the meatballs are going to enhance the flavor of the sauce quite a lot. If you still feel worried about it, you could use the recipe for homemade sauce here or here and if you are super ambitious and have a lot of tomatoes on your hands, click here to see my Garden Fresh Spaghetti Sauce recipe. Get the pot onto the stove top and bring the sauce and meatballs to a simmer. Allow the two to hang out together for about 20 minutes, stirring occasionally. You could also put the sauce and meatballs into your crock pot and let them simmer away for a few hours. The longer it simmers, the better it tastes.
4. Preheat your oven to 400.
5. Grab a large loaf of french bread. Slice it in half, length wise.
6. Scoop the sauce and meatballs over the french bread.
7. Sprinkle 2 cups mozzarella cheese and 1 cup parmesan cheese over the top of the meatballs.
8. Wrap each sandwich in tin foil, leaving the cheesy top open, but covering the bread. This will allow the cheese to melt nicely for you and the bread to warm and get crispy without getting too dry or burning.
9. Bake in the oven just until the cheese is melted, should only take about 5 minutes.

Serve and enjoy!