<\/span>4 submarine breads<\/span><\/p><\/li><\/span>2 cups of passata (italian tomato puree)<\/em><\/span><\/p><\/li><\/span>1 tbsp of balsamic vinegar<\/span><\/p><\/li><\/span>1 handful of basil leaves<\/span><\/p><\/li><\/span>Salt and pepper to taste<\/span><\/p><\/li><\/span>2 cups of mozzarella, shredded<\/span><\/p><\/li><\/ul><\/div>Directions<\/h3>- Preheat the oven to 400 F. Cover a baking sheet with a sheet of parchemin paper. When the oven is hot, place the meatballs on the baking sheet and cook in the oven for 20 minutes.<\/li>
- In the meantime, heat the passata in a deep skillet under medium heat. When the passata is hot, add in the balsamic vinegar and the basil leaves. Add salt and pepper to the sauce to taste.<\/li>
- When the meatballs are ready, mix with the passata. Cut the submarine breads in half and add 6 meatballs per submarine with a few spoonful of passata. Top the meatballs with the mozzarella. Place the submarines back in the oven on a baking sheet. Turn the oven to broil. Cook until the cheese is melted and lightly browned, about 1-2 minute.<\/li>
- The meatball submarines are now done! <\/li><\/ul><\/div>
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