Sunday, February 24, 2013

Italian Sausage Meatball Grinders

Sometimes the simplest meals are the best ... especially when kids are involved

Italian Sausage Meatball Grinders
1 lb spicy Italian sausages, casings removed
1 1/2 cups marinara sauce, divided
1/4 cup grated Parmesan cheese
2 1/2 Tbsp chopped fresh Italian parsley, divided
2 1/2 Tbsp chopped fresh basil, divided
2 grinder rolls
1/2 cup shredded reduced fat  Italian blend cheese
Preheat oven to 400°F. Mix sausage, 1/4 cup marinara, Parmesan, 1 tablespoon parsley, and 1 tablespoon basil in large bowl. Using wet hands, shape mixture into 4 meatballs. Bring 2 tablespoons parsley, 2 tablespoons basil, remaining marinara, and meatballs to boil in large skillet. Cover, reduce heat, and simmer until meatballs are cooked through, turning frequently, about 20 minutes.
Place grinder bottoms on baking sheet; spread each with about 2 tablespoons sauce from skillet. Cut meatballs in half in skillet; overlap 4 halves on each baguette bottom. Spoon remaining sauce over meatballs, then sprinkle mozzarella over, dividing equally. Bake until cheese melts, about 5 minutes. Sprinkle with remaining parsley and basil and cover with grinder tops.

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