1 package sausage meatballs, thawed
1-16 oz. jar garden vegetable spaghetti sauce
1 small green pepper, diced
1 cup sliced mushrooms
1/2 lb. provolone cheese, sliced
2 tsp. garlic powder
3 TBS. extra virgin olive oil
1 package hoagie rolls
In a large skillet over medium heat, saute peppers and mushrooms in oil. Season with garlic powder. Cook for 2 minutes, stirring occasionally. Add 1 to 2 cups of meatballs. *Usually 5 to 6 meatballs per serving. Pour in sauce and lower heat. Stir to incorporate and simmer for 5 minutes. Slice a roll with a knife. Make sure you don't cut all the way through the roll. Place 2 slices of cheese on top of roll. Spoon sauce over the cheese and serve hot.
Tip: Be sure to keep the leftovers! It works perfectly over pasta.