Philly-Style Italian Meatball Sub

Ingredient ULF # Portion
Fontanini Italian Meatball 588730 3 oz. (4 meatballs)
Emma Krumbees Hoagie Bun 719202 1 each
Great Lakes Sliced Provolone 211276 2 slices
Green Pepper 129720 1/2 oz.
Yellow Onion 138750 1/2 oz.
Dei Fratelli Marinara 232795 1/4 cup

Saute sliced green peppers and onions in oil or butter until light brown and soft. Bake at 350 degrees for 10-12 minutes or pan fry meatballs until heated through. Lightly butter hoagie bun and place on grill or broiler to toast.

When hoagie is toasted, place meatballs on bun and smother with warm marinara. Top meatballs with 2 slices of provolone cheese. Place in broiler until cheese is melted. Top with green peppers and onions.