Pesto Meatball Subs

You know those meatball subs you sometimes see on fast food restaurant commercials? 

They always look so good.  Until you get to the restaurant and see those meatballs in the sitting in that warmer in the congealed sauce and start to wonder what kind of meat those meatballs are.  Ewwww. 

I can honestly saw I’ve never ordered a meatball sub.  Instead, I decided to make my own.  And I decided to add some pesto for a little extra pizzazz!   Serve these up on a homemade Asiago Baguette and you’ll wonder what that fast food sub ever looked so good!

Recipe Notes:
*For even more pesto flavor, double the amount of pesto in the recipe.  If the beef is too loose, add more bread crumbs
*I used jarred pasta sauce, because I just like the consistency better, but you can also use homemade sauce!

Pesto Meatball Subs
An Amy’s Cooking Adventures Original Recipe

1 tbsp extra virgin olive oil
1 lb lean ground beef or Italian sausage
1 egg
¼ cup basil pesto
Salt & pepper to taste
24 oz (3 cups) pasta sauce
6 Asiago baguettes (or hoagie rolls)
1 cup shredded mozzarella cheese

Heat the olive oil in a large, non-stick skillet over medium heat.

Use your hands (with disposable gloves, if you wish) to thoroughly mix together the beef (sausage), bread crumbs, egg, pesto, salt, & pepper.  Form the meat mixture into about 24 meatballs, a little over an inch in diameter.

Cook the meatballs in the hot skillet, turning occasionally until the meatballs are browned on all sides (they don’t have to be completely done in the center at this point).

Add the sauce and stir to combine.  Reduce the heat to medium-low and simmer for 10-15 minutes or until the meatballs are cooked through and the sauce has thickened.

Split each of the baguettes.  I cut a V shape in the top of each and then hollowed out the centers a bit (eat the remnants or save to make more whole wheat bread crumbs).  Fill each baguette with 4 meatballs and a scoop of sauce.  Top with the mozzarella cheese and replace the top of the roll.

Serves 6