Mini Meatball Subs

The perfect lunch on a cold day. Then nap. Repeat.

Ingredients

6 Hawaiian butter rolls

1 cup ricotta

1 teaspoon lemon juice

1 teaspoon lemon zest

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons chopped Italian parsley

6 cooked meatballs

1 cup marinara sauce

4 slices provolone cheese

2 tablespoons butter

2 tablespoons grated Parmesan cheese

Instructions

1. Preheat the oven to 350F.

2. Without separating the rolls, use a serrated knife and slice through horizontally. Place the bottom bread half in a glass baking dish or on a foil-lined baking sheet.

3. Combine ricotta, lemon juice, lemon zest, salt, pepper, and parsley. Spread the ricotta mixture in an even layer across the bottom bread half. 

4. Combine meatballs and marinara. Place the sauced meatballs on top of the ricotta (one on the center of each roll). Top the meatballs with the provolone, followed by the top bread half.

5. In a small pot over medium heat, add the butter. Warm until butter is melted. Drizzle the butter across the top bread half and sprinkle with the grated Parmesan.

6. Cover loosely with foil. Bake covered for 20 minutes, then uncovered for an additional 10 minutes.

7. Cut apart and serve immediately.

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Mini Meatball Subs

Yield: 2

Author: Alicia Shevetone

Prep time: 9 MinCook time: 32 MinTotal time: 41 Min

The perfect lunch on a cold day. Then nap. Repeat.

Ingredients

• 6 Hawaiian butter rolls
• 1 cup ricotta
• 1 teaspoon lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons chopped Italian parsley
• 6 cooked meatballs
• 1 cup marinara sauce
• 4 slices provolone cheese
• 2 tablespoons butter
• 2 tablespoons grated Parmesan cheese

Instructions

1. Preheat the oven to 350F.
2. Without separating the rolls, use a serrated knife and slice through horizontally. Place the bottom bread half in a glass baking dish or on a foil-lined baking sheet.
3. Combine ricotta, lemon juice, lemon zest, salt, pepper, and parsley. Spread the ricotta mixture in an even layer across the bottom bread half.
4. Combine meatballs and marinara. Place the sauced meatballs on top of the ricotta (one on the center of each roll). Top the meatballs with the provolone, followed by the top bread half.
5. In a small pot over medium heat, add the butter. Warm until butter is melted. Drizzle the butter across the top bread half and sprinkle with the grated Parmesan.
6. Cover loosely with foil. Bake covered for 20 minutes, then uncovered for an additional 10 minutes.
7. Cut apart and serve immediately.

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