Open Faced Meatball Subs

Here’s how the story goes: a meatball sub and frozen dinner rolls walked into a pan. It was love at first bite. Seriously, this is one killer dish. Savory meatballs pressed into dinner rolls and topped with copious amounts of sauce, mozzarella and parmesan before baking. Just imagine what happens when the rolls rise and the cheese melts...

Note the prep time: Since we're using frozen dinner rolls, they need to thaw. When I made this dish, I wanted to prep ahead, so I placed the frozen rolls in the pan and put the pan in the refrigerator overnight. Then, I pulled the pan from the fridge 30 minutes before I topped the rolls with the meatballs, sauce and cheese. It was perfect because that's about how long it took to make and cook the meatballs. You can do that method, or you can thaw the rolls according to the package directions, which is typically on the counter for a few hours.

Open Faced Meatball Subs

Cooking spray
12 frozen dinner rolls, such as Rhodes, thawed according to the package directions (see note above)
1 pound lean ground beef
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup marinara sauce or pizza sauce
1 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper. Coat a 9-inch round cake pan with cooking spray.
In a large bowl, combine the beef, oregano, onion powder, garlic powder, salt, and pepper. Mix well and shape the mixture into 12 meatballs. Place the meatballs on the parchment-lined baking sheet and roast for 15 to 20 minutes, until golden brown. Remove the meatballs from the oven and lower the temperature to 350 degrees.
Arrange the dinner rolls in the prepared cake pan. Press the meatballs into the center of each roll. Top the meatballs with the sauce, mozzarella and parmesan.
Bake for 15 to 20 minutes, until the rolls are puffed up and golden brown and the cheese melts.

Serves 4