Ingredients
16 oz.
Pkg. Carando Abruzzese Italian Meatballs
16 oz.
1 Tbsp.
Olive oil
1 Tbsp.
1/4 cup(s)
Chopped onion
1/4 cup(s)
1/4 cup(s)
Chopped bell pepper
1/4 cup(s)
1/2 Tsp.
Minced garlic
1/2 Tsp.
1/2 Tsp.
Dried oregano
1/2 Tsp.
1/4 Tsp.
Dried basil
1/4 Tsp.
1/4 Tsp.
Black pepper
1/4 Tsp.
15 oz.
Can tomato sauce
15 oz.
1 Tbsp.
Tomato paste
1 Tbsp.
1/4 cup(s)
Butter, melted
1/4 cup(s)
4
Hoagie sandwich rolls, split horizontally
4
8 slice(s)
Thin provolone cheese
8 slice(s)
Directions
Cook meatballs according to package instructions.
Meanwhile, heat oil in medium saucepan over medium-high heat. Sauté onion and bell pepper until onion is very tender. Add garlic, oregano, basil and black pepper; sauté 1 minute.
Add tomato sauce and paste; simmer 10 minutes.
Heat broiler with rack 4 to 6 inches from element. Open hoagie rolls and brush with melted butter. Place under broiler until toasted. Spoon 3 meatballs and sauce onto each roll; top with 2 slices cheese. Return sandwiches to broiler until cheese is melted and browned.
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