Pesto Meatball Subs

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You know those meatball subs yousometimes see on fast food restaurant commercials? 
They always look so good.  Until you get to the restaurant and see thosemeatballs in the sitting in that warmer in the congealed sauce and start towonder what kind of meat thosemeatballs are.  Ewwww. 
I can honestly saw I’ve neverordered a meatball sub.  Instead, Idecided to make my own.  And I decided toadd some pesto for a little extra pizzazz!   Serve these up on a homemade Asiago Baguetteand you’ll wonder what that fast food sub ever looked so good!

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

Pesto Meatball SubsAn Amy’s Cooking AdventuresOriginal Recipe

1 tbsp extra virgin olive oil1 lb lean ground beef or Italiansausage¼ cup whole wheat bread crumbs1 egg¼ cup basil pestoSalt & pepper to taste24 oz (3 cups) pasta sauce6 Asiago baguettes (or hoagierolls)1 cup shredded mozzarellacheese

Heat the olive oil in a large,non-stick skillet over medium heat.
Use your hands (withdisposable 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 indiameter.
Cook the meatballs in the hotskillet, 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 tocombine.  Reduce the heat to medium-lowand simmer for 10-15 minutes or until the meatballs are cooked through and thesauce has thickened.
Split each of thebaguettes.  I cut a V shape in the top ofeach and then hollowed out the centers a bit (eat the remnants or save to makemore whole wheat bread crumbs).  Fill eachbaguette with 4 meatballs and a scoop of sauce. Top with the mozzarella cheese and replace the top of the roll.
Serves 6

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