These were simple and yummy. At least I thought they were yummy. This was a bit of a fail, though. I forget to get cheese for the top. So, I used ricotta for the bottom. It really added a richness to the sammy that I wasn’t expecting. Even S tried it with some ricotta on his buns. *giggle*
This past weekend we did more running around in prep for the wedding. Can I just say…
THERE ARE NO FLORISTS IN MY AREA! Holy cow! We drove to 6 or 7 places to find it was a hole in the wall, closed, not there, you name it! MAN was it frustrating! The last place we stopped FINALLY didn’t look seedy AND had flowers in the back. This is promising!
So, we walk in and speak with someone at the register about wanting to order a bouquet and boutonniere. Okay, let me see if we have someone available. Usually you call and make an appointment, blah blah blah. Okay. Whatevs. So I walk towards the back where the flowers obviously were, and see a table with some books. I sit down and start looking through it. That’s it. PERFECT I’ve found it already!!
S: Well, let’s see what other books they have to look through.
Me: Why? You don’t like this one?
S: No, that’s not it. That’s a sympathy book. Let’s see what the bridal bouquets look like.
Me: *giggling uncontrollably*
So, we get the bridal book and start going through it. Now, no offense to all y’all traditional brides out there. But MAN! Can those bridal bouquets be a little more tightly wound?? They all looked like a snow ball on sticks. Definitely NOT for me. We did find a few fall type bouquets, but they just weren’t THE one. This one was close, but…
Still too compact and tight for me. We went through the WHOLE book, saved a few, flipped back. And still decided on the first one I saw.
It’s not structured, it’s fall like, it’s not $45. LOL She’s adding more berries and more of the greenery in the background…blue something. Anyway, it’s calla lilies; my fave! It’s not a snowball on sticks. It’s perfect for our wedding. When all was said and done, she said, “This one is perfect. I saw in the look in your face when you found it.” How precious is that?
So, dress being altered, suit being tailored, flowers done, shoes…that’s another story. Hair I hope to be able to do without the consultation. It’s a pretty simple style.
I really like the half up half down look. I just hope they don’t make me do the $75 consultation fee and THEN the $75 for the actual hair styling. Goodness this wedding bidness is expensive as all get out! Then there’s $65 for make-up which I think I can skip. I’m pretty smart about make up stuffs. Who knows…
And now…a bakery. That’s gonna be fun!
Oh well. These were really tasty and since I made the meatballs the night before, they were supah easy!
Make the meatballs ahead of time for easy dinner subs. Italian Style Meatball Subs are hearty and delicious.
- 1 1/2 pounds ground pork
- 1/3 cup Italian style bread crumbs
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1/2 teaspoon dried thyme
- 1/4 cup egg substitute
- 1/3 cup Parmesan cheese
- 2 cups spaghetti sauce
- 10 ounce roasted red peppers
- 4 cloves smoked or roasted garlic
- 4 whole wheat sub rolls
- 4 tablespoons part-skim ricotta cheese
- Preheat oven to 400.
- Combine first 8 ingredients (pork through Parmesan cheese) and stir until combined. Shape into approximately 16 one inch meatballs. Place in a roasting pan with rack coated with cooking spray and lined with aluminum foil.
- Bake at 400 for 20 to 25 minutes or until cooked through.
- Place the roasted red peppers and garlic in the bowl of a food processor and process until smooth.
- Heat a saucepan over medium heat. Add the spaghetti sauce and roasted red pepper mixture. Bring to a simmer and add the meatballs, tossing to coat. Continue to simmer until the sauce is slightly thickened.
- Toast the sub rolls and spread each with 1 tablespoon ricotta cheese. Top with 4 meatballs and 1/2 cup sauce.