Oh hell, Dan has the flu. He has a high fever and muscle aches and congestion and cough and general male malaise that is really making life miserable for the whole family at the moment. He is complaining that he is queasy, and yet he wants to eat everything in sight, burning all these calories as his body tries to kill him.
The easiest standby imaginable when he is sick and I need an easy, hearty dinner is these sandwiches. He loves them, and the only cooking they require is to heat the meatballs and maybe pop them under the broiler to melt the cheese. He requested these tonight, and they are so easy and he is so sick, I couldn't possibly tell him no, even though it's Saturday night, the night when I generally put a little more effort into dinner. Besides, Max is kicking my ass tonight--I'm the only one in any kind of shape to entertain him, and this little person is unusually demanding today. It's that kind of a night. Makes 4 servings.
The World's Easiest Meatball Subs
12 frozen meatballs, or about 1 pound
1 cup tomato sauce (I like Muir Glen Organic's crushed tomatoes)
1 clove garlic, minced or pressed through a garlic press
1/8 tsp of crushed dried red chile
salt and pepper to taste
1/8 pound sliced provolone cheese, in four slices
4 hot dog buns
Preheat oven to 350. On a cookie sheet with a Silpat mat, or lined with foil and sprayed with nonstick spray, cook the meatballs until hot, about 20-25 minutes.
While meatballs cook, make sauce: in a small skillet or saucier, combine tomatoes, chile, garlic, and salt and pepper to taste over medium heat. Simmer 8-10 minutes.
Drain fat from meatballs. Toss in sauce. Preheat broiler.
Put three meatballs in each hot dog bun. Top with cheese. Run under broiler for 2-3 minutes, until cheese is melted and bubbly.
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