YOUR SOLIN GENERATED RECIPE
Provolone-Crusted Meatball Sub
Oven-toasted whole grain roll stuffed with savory meatballs and marinara, topped with a blanket of melty, golden-brown provolone cheese.
INGREDIENTS
4 large cooked beef meatballs
0.5 whole whole-grain hoagie roll
0.25 cup marinara sauce
0.5 slice provolone cheese
1 cup fresh baby spinach
0.25 tsp dried oregano
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F or set the broiler to high.
In a small saucepan over medium heat, combine the pre-cooked meatballs and marinara sauce, simmering until the meatballs are heated through.
Slice the hoagie roll lengthwise, being careful not to cut all the way through, and place it on a baking sheet.
Toast the roll in the oven for 2 to 3 minutes until the edges are slightly crisp.
Layer the fresh baby spinach inside the toasted roll to create a nutrient-dense base for the meatballs.
Carefully place the warm meatballs into the roll and spoon the remaining marinara sauce over the top.
Sprinkle the garlic powder and dried oregano evenly over the meatballs for an aromatic boost.
Lay the provolone cheese slices over the meatballs, ensuring they are well-covered.
Place the sandwich under the broiler for 1 to 2 minutes until the cheese is bubbly and golden-brown.
Remove from the oven and let cool for one minute before serving.