How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Sunday, August 24, 2014

Garlic Bread Meatball Subs

From Coach Jenn, who teaches us about running a 6-2 or a 5-1, and also about this thing we call "life".   With additions from me . . . .

Ingredients:

 1 (32oz) bag frozen Italian-style meatballs (can substitute turkey meatballs)
** on meatballs:  one of my kids doesn't eat red meat, so I've been using turkey for meatballs for years.  It makes me almost gag to make these, so it's not something I eat, but with a great salad on the side, the angry swarm of foodies around here hardly know the difference.   And, if you are the homemade meatball kind of person . . . here's my recipe:  

2T Pampered Chef Garlic & Herb Rub

1 (24oz) jar/can plain marinara/pasta sauce

4 oz block mozzarella, shredded with Microplane Adjustable Coarse Grater (reserve and place in a ziplock sandwich bag to top subs with when serving; for freezing, place small ziplock inside gallon-size ziplock containing meatballs)

Crock pot directions:   thaw the frozen bag the night before.   In the bottom of the crock pot, layer onion (for no stickingness) . . . . then add the meatballs and the sauce.  Cook on low for 4-5 hours.  

KEEP SEPARATE
Garlic Bread/Butter – thaw when ready to use

Garlic Bread/Butter

2 loaves soft baguette

2 sticks (16T total) softened butter

2T Pampered Chef Garlic & Herb Rub

2oz parmesan cheese, finely shredded

Combine butter and Seasoning using Manual Food Processor.  Slice baguettes lengthwise.  Spread ½ of Garlic Butter on inside of each loaf.  Close loaves and cut each loaf in half (or thirds) cross-wise to fit in two gallon-sized freezer bags.  Thaw when ready to use. 

To serve, bake thawed loaves at 375°F 12-16 minutes.  Cut into individual servings.  Top servings with meatballs/sauce and sprinkle with shredded mozzarella.

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