Meatball Subs with Melty Provolone

• 14 ounces, weight Bag Frozen Meatballs
• 2 Tablespoons Olive Oil
• 13 cups Sherry Or Red Wine
• 22- 1/2 ounces, fluid Prego Meat Pasta Sauce
• 2 teaspoons Red Pepper Flakes
• 1 teaspoon Basil
• 2 Tablespoons Butter
• 1 teaspoon Garlic Powder, Or 1 Clove Garlic
• 1 dash Freshly Ground Black Pepper, To Taste
• 6 slices Provolone Cheese
• 4 Tablespoons Butter
• 1 teaspoon Parsley
• 1 teaspoon Garlic Powder
• 3 whole Sub Rolls, Sliced In Half Lengthwise

1. 1.
2. Saute meatballs in extra virgin olive oil for 1-2 minutes until browned.
3. De-glaze the pan with sherry or red wine.
4. Add spaghetti sauce, red pepper flakes, basil, butter, garlic, and black pepper and cook for 6-8 minutes until meatballs are warm in the center.
5. (Meatballs should be pre-cooked before frozen, so you are just heating them up.)
6. 2.
7. Meanwhile, for the herbed butter rolls, melt butter, parsley, garlic in the microwave for 40 seconds to 1 minute.
8. Using a basting brush, or spoon, dress your naked rolls with the glorious mixture.
9. 3.
10. Assemble meatball subs.
11. Add 4-5 meatballs per sub and slather in sauce.
12. Lay provolone cheese on top to melt.
13. Serve with extra sauce for dipping.

frozen meatballs, olive oil, sherry, pasta sauce, red pepper, basil, butter, garlic, freshly ground black pepper, provolone cheese, butter, parsley, garlic, sub rolls

Taken from tastykitchen.com/recipes/main-courses/meatball-subs-with-melty-provolone/ (may not work)