Makes up to 4-6 servingsReady in 30 min
1 Tbsp. olive oil
10 Marcangelo Italian style pork meatballs, uncooked
½ cup sweet onion, peeled and sliced into 1/8“ wedges
1 cup marinara sauce
2-8” submarine buns
2 Tbsp. garlic butter, melted
½ cup shredded mozzarella cheese
2 Tbsp. freshly grated Parmesan cheese
2 Tbsp. basil, chopped
handful baby arugula
Heat olive oil in a large nonstick skillet over medium heat. Add meatballs and cook, turning occasionally, until evenly browned on all sides, about 6 minutes. Transfer meatballs to a plate.
Add the sweet onion to the skillet and sauté, stirring occasionally for 4 to 5 minutes until onions are beginning to colour. Reduce the heat to medium-low, add the marinara sauce and the meatballs back to the skillet and simmer gently, stirring occasionally until meatballs are cooked through, and sauce is reduced, about 12-15 minutes.
Turn the oven on broil.
With a serrated knife, split the submarine buns open through the top while keeping the bun in one piece. Place the buns on a small baking sheet, open them like a book and spread the insides with the melted garlic butter.
Broil on the middle rack of the oven until buns are lightly toasted about 90 seconds but keeping watch as oven temperatures vary.
Nestle five meatballs into each toasted garlic bun and top with extra sauce and onions. Sprinkle with mozzarella and Parmesan cheese. Return to oven and broil for about 1-2 minutes until cheese is melted and bubbly. To serve, sprinkle with chopped basil leaves and fresh arugula.