Cheesy Italian Meatball Subs

I made a batch of meatballs and split them between two recipes. I didn't have any tomato or marinara sauce on hand, so I used some Cheddar Cheese soup to give the meatball subs a different flavor. They turned out good, messy but good. Next time I'll try the Fiesta Cheese soup for a little more kick. I recommend toasting the buns just to avoid the soggy bread syndrome.

Cheesy  Italian Meatball Subs
12 Italian Meatballs
4 hoagie or sub buns
1 can cheddar cheese soup*
1 can tomatoes with chilies, drained
1 tsp. chili powder
1/2 tsp. oregano
1/2 tsp. cumin
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion salt
2 T.  Worcestershire sauce
1/4 tsp. kosher salt
1/4 tsp. ground pepper

In medium mixing bowl combine soup, tomatoes, and spices, including Worcestershire sauce. Stir well. Pour into medium saucepan and add meatballs. Let simmer until sauce is bubbly and meatballs are warm, about 20 minutes. Put buns on baking pan in 350 oven and toast lightly. Place 3 meatballs in each bun and top with sauce. Return to oven for 20 minutes. Makes 4 sandwiches - messy but good.
*Fiesta cheese soup would add even more zip to this.

Related articles

• Betty's Beer Cheese Dip (thecookingchannel.wordpress.com)
• Cheesy Volcano Meatballs (paneful.wordpress.com)
• Meatball Subs (morecheesemorechocolate.com)