1 16-oz. pkg. Carando® Abruzzese Italian Meatballs
4hoagie sandwich rollssplit horizontally
shredded Parmesan cheesefor garnish
314.5-oz. cans crushed tomatoes
1/2cupreserved meatball pan drippings
1/2cupchopped fresh parsley
1/2teaspooncrushed red pepper flakes
Cook meatballs according to package directions while preparing the marinara sauce.
In a large pan, sauté onions in olive oil over medium high heat until tender.
Stir in garlic and cook until fragrant, about 30 seconds.
Add remaining ingredients and bring to a boil. Reduce heat and simmer 15 minutes.
Add cooked meatballs to sauce and simmer uncovered another 10 minutes, or until heated through.
Slice top off of hoagie buns and use a spoon to scoop out a "boat" for the meatballs.
Brush the buns with olive oil and toast in oven at 375 degrees for about 5 minutes. Layer mozzarella cheese on the buns and return to the oven another 5 minutes, or until the cheese is melted and bubbly.
Spoon 3 meatballs and sauce into each bun and garnish with parmesan cheese. Serve open-faced while warm.