Mini Meatball Subs with Provolone and Basil Pesto

Mini Meatball Subs with Provolone

Makes 8 sandwiches



1 pound ground beef

1/2 cup chopped onion

1/2 cup chopped green pepper

1/2 cup crushed butter-flavored crackers or breadcrumbs

1 egg

1 teaspoon Worcestershire sauce

1 teaspoon chopped garlic

1 teaspoon salt

1 teaspoon ground black pepper

1 (26.5 ounce) can pasta sauce

1/2 cup shredded mozzarella cheese

4 slices provolone cheese

1/3 cup grated Parmesan cheese

8 dinner rolls, split and lightly toasted



Preheat an oven to 350 degrees F (175 degrees C).


Combine ground beef, onion, green pepper, crumbs and egg in a large bowl. Season with Worcestershire sauce, garlic, salt, and pepper; mix well. Form mixture into 8 meatballs. Place meatballs in a 9 x 13 inch baking dish.


Bake meatballs in the preheated oven for 25 minutes. Pour the pasta sauce into a large saucepan; bring to a simmer over low heat. Stir baked meatballs into the simmering sauce. Do not turn oven off. Simmer meatballs sauce for 5 minutes.


Place one meatball, provolone cheese, a sprinkle of Parmesan, and a spoonful of sauce between each roll. Place sandwiches in hot oven; bake until cheeses melt, about 7 minutes. Top with 1/4 teaspoon of basil pesto (recipe below) and serve immediately.





Easy Basil Pesto
Makes 1 cup


2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an airtight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.