Ah Julia. I was watching “Julie and Julia” on cable the other day … again. I think I could watch that movie a million times (which makes me think I should own it… ).  Being pregnant, I get even more wishy-washy than I usually am, and I start to lose focus with cooking (can’t decide what I want, what to cook, and then get frustrated at the mess, and half the time I don’t want it once I’ve made it).  But, I think it inspired me to get in the kitchen.  It definitely got me to open Julia’s cookbook again to find something to try.  And what better time than when you’re pregnant to make something full of butter?

So I think next Sunday I’ll try out something from Julia’s book and blog it.

As for this weekend, last night I threw together some fajitas with a pre-packaged marinade (which once again proved that homemade marinades are best).  On Friday, however,  I made these meatball subs.  I found the recipe in my old stash, with notes that it was great (so apparently I’ve made them…).

I thought they turned out delish, although I think that next time I might use a combination of ground beef & pork, or maybe add some breadcrumbs.  We thought the meatballs were very… um… beefy.  Anyway, they’re good and a great quick meal for a weeknight. So, get the flavor of “subshop” meatball subs at home!

“Subshop” Meatball Subs

1 lb lean ground beef
1 package McCormick Sloppy Joes Seasoning Mix
1 teaspoon minced onion
1/2 teaspoon Italian seasoning
6 ounces tomato paste
1 1/2 cups water
4 submarine rolls (I found some cute mini ones that held about 3 meatballs each)
shredded mozzarella cheese

Combine ground beef and 1 tablespoon Sloppy Joe Seasoning, minced onion, and Italian seasoning. Shape into 1 1/2-inch meatballs.

Brown meatballs 10 minutes or until done; drain. Blend remaining seasoning, tomato paste and water; pour over meatballs. Reduce heat and cook 5 minutes.

Place meatballs into submarine rolls. Spoon sauce over meatballs; sprinkle with cheese.

~M