Cooking With Cathy: The Grinder



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.

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