Meatball subs make a fun family meal, and extra meatballs can be frozen to serve on spaghetti (or to make extra subs) on another day. While you’re at it, double the recipe to get a head start on dinner down the road.

Meatball Subs

1 cup breadcrumbs
1/2 cup milk
1 lb. lean ground beef
1/2 lb. ground pork
2-3 garlic cloves, crushed
1 egg
1/2 cup grated Parmesan cheese
2 cups bottled tomato sauce
6 hoagie buns
Sliced provolone (optional)

In a small bowl, stir together the breadcrumbs and milk; set aside until the crumbs absorb the milk. In another bowl combine the beef, pork, garlic, egg, and Parmesan cheese. Add the softened breadcrumbs and mix gently with your hands until well combined. Shape the mixture into 1″ balls and place on a rimmed baking sheet. Bake at 400F for 15-20 minutes, or until cooked through.

Meanwhile, warm the tomato sauce in a medium pot. Add the meatballs and toss to coat and heat through. Split the hoagie buns and if you like, put a slice or two of provolone in the bottom. Stuff with meatball mixture and serve warm.

Serves 6