Homemade Meatball Subs = Happy boys

I usually feed a crowd. Although I only have 2 sons, I usually have at least one extra mouth to feed, and often more.

Meatball Subs
All that is required is your favorite pasta sauce, hoagie/sub rolls, provolone cheese and the prepared meatballs below. Serve with a salad and you're good to go.

Meatballs:
1 lb. ground beef
1 lb. italian sausage
3 cloves garlic-I run them through a press
1 med onion, diced
1/3 cup breadcrumbs
1/3 cup parmesean cheese, I shred it, but you could use grated
1 large egg
1 tsp dried basil

Mix well and shape into balls. I used a portioner, so simple and the sizes are the same for even cooking.

Broil on high, 10 minutes, 8" from broiler element. Turn and broil an additional 10 minutes. Turn off broiler, shut oven door and leave for 20 minutes. I prepare the sauce while the meaballs cook.

Sauce:
Use whatever sauce you like. Doctor it up, heat it thoroughly.

Assembly:
I toast hoagie/sub rolls on both sides. Place 3 meatballs on each toasted roll, sover with sauce and place 2 slices of provolone cheese to cover each sandwich. Broil until cheese melts.

These are quick, easy and delicious. I hope you will try them and let me know what you think.

Until next time...

Monday, Monday

For my first blog entry I will open with a quote from AA. Milne's charater, Christopher Robin, "Tut, tut, it looks like rain." A gloomy Monday in Tampa Bay. Overcast, storms passing over the peninsula, perfect day to concentrate on Algebra II homework.
I seriously thought that being back in school, really wanting to learn, not being forced to learn, I would conquer this subject. This does not seem to be the case.
I'm going to share my mathmatical accomplishments with you in the form of recipes, patterns, and other projects that fill my days.
This is gong to be quite an adventure for me also. The 20-year relationship I was involved in has come to an end. I was limited, in how and what I cooked, by the dearly departed's "wimpy" pallette. (...no, he's not dead.)
Recipes I have not made in decades will come out of mothballs for a new audience. We call kitchen exploits "science experiments" if it involves the untried. New ingredients, new process, new ethnicity
...
 If I had started this yesterday, I could have shared the smoked pork loin we grilled for dinner. It was delicious and very easy. Next time I make it, I'll post the information complete with pictures.
I think we will have a lot of fun and it's a great way to stay in touch, hopefully make new friends and learn from it all.
Welcome and let's roll!