Vegetarian Meatball Sub

Once you've made a big batch of our Vegetarian Meatballs, you need to know what exactly to do with them. They freeze well, so you can have them on hand whenever you need them. If you want to use them right away, you could cook up a big pot of noodles, toss the noodles with some tomato sauce, and then top the whole thing off with a few meatballs and shredded parmesan cheese. Or you could (as shown) slice open a nice piece of crusty bread, pack it with fresh mozzarella, stuff it with meatballs, and top the whole thing off with tomato sauce and chopped parsley. (That's what I'd do If I were you!)


Vegetarian Meatball Sub

1 16-inch take-n-bake baguette
1 pound fresh buffalo mozzarella (sliced)
12 to 14 Vegetarian Meatballs
1/2 cup good-quality tomato sauce
2 tablespoons chopped parsley

Preheat your oven to 350 degrees. Slice the bread lengthwise leaving one edge
intact; this will help keep all the meatballs from sliding out when you bite into the sandwich. Pack the mozzarella and meatballs into the bread. Place sandwich cut-side-up on a cookie sheet and place in the oven for 15 minutes or until the bread is crispy, the cheese is melty, and the meatballs are heated through. Top the sandwich with a little warm tomato sauce and the chopped parsley. Slice into 4 sections and serve. (Serves 2 hungry people.)