Remember last weekend when I cooked 78 meatballs? Remember when I fed half my friends and family with those 78 meatballs? After all that I still had meatballs! So, into the freezer the leftovers went and today they were thawed and heated and turned into a completely different meal.
Put this recipe in the back of your mind for when you have leftover meatballs and you can't eat another strand of spaghetti. If you don't have leftover, make a small batch of meatballs or buy frozen.
12 meatballs
2 cups marinara sauce
12 King's Hawaiian rolls
6 slices provolone cheese
6 T. butter
1 T. minced garlic
1 t. Tuscan herb blend
2 T. minced basil
1/4 cup grated Parmesan, plus more for topping
Preheat oven to 350 degrees F. Lightly spray a 9 x 13 baking dish with non-stick spray.
Heat the meatballs and marinara in a medium saucepan over low heat until heated through.
Slice the rolls in half and place bottom half in prepared baking dish. Top each roll with a meatball and marinara sauce.
And now place the top of the rolls on top of the cheese.
In a small saucepan, over low heat, melt butter. Add garlic, Tuscan herb blend, basil and Parmesan cheese. Let simmer for 2 - 3 minutes, stirring frequently.
Then top with extra grated Parmesan.
Bake for 15 - 18 minutes until the cheese has melted. Serve immediately.
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