One of the joys of meatballs, esp that there are two of us, and the recipe makes 20 meatballs, is that we get multiple meals! We are both meat sandwich people, so as soon as we chose to make meatballs, Heather said, “Meatball Sandwiches!” we pretty much do everything the same in preparing the meatballs, that is to give them a sauce bath for 3 minutes to finish cooking them, and we toast the rolls too. FIrst we layer a thin slice of mozzarella onto the toasted bun before slicing 3 meatballs per person in half, placing them on either slice. We cover them in sauce, then layer another thin slice of mozz on top before putting them under the broiler! What you have is a delightful open face sandwich.
As the sauce ages in the fridge (about 4 days is the limit,) and as we get to the end of the meatballs, the best thing to do to finish it all up is another round of meatball sandwiches. This time we used the mini-baguette’s and only a slice of provolone on top (caramelized under the grill.) Once again, absolutely moreish!
My Life: A Memoir 