With a little effort, I’m getting used to cooking for two. Sandwiches are easy, but making them interesting takes creativity. So, last week when I made spaghetti and meatballs, I reserved sauce and meatballs for another dinner. Then when I baked bread for delivery in Sulphur Springs, I also made 4 mini loaves for sub sandwiches.

Storing the noodles separately from the sauce makes them easier to repurpose for other meals. David loves buttered noodles for breakfast and lunch. I also usually make a meat sauce for spaghetti, but instead I made meatballs and a simple tomato sauce. I couldn’t wait to try those on the mini loaves with melted provolone cheese.

Simple Tomato Sauce
1 onion, diced
2 carrots, diced
2 ribs celery diced
2 cloves garlic, minced
2 tsp. olive oil
24-oz. can tomatoes
1 tsp. oregano
1/2 tsp. thyme
Salt and pepper, to taste

Sauté the vegetables in olive oil. Reduce the heat and add tomatoes and seasonings. Cover and simmer for 15 minutes.

Basic Meatballs
1-1/2 lb. lean ground meat
1 c. bread crumbs
2 eggs
1 tsp. Montreal Steak Seasoning
1 tsp. garlic salt
1/2 tsp. black pepper

Combine all ingredients and roll balls about 1 inch in diameter. Place on a backing sheet and bake at 350 degrees for 15 minutes. Turn the meatballs and cook for 10-15 minutes more or until no longer pink inside. You could also add them to the sauce to finish cooking as it simmers.

Meatball Sub Sandwiches
2 mini loaves of French bread
butter for spreading
12 meatballs and sauce, warmed
4-6 slices provolone cheese

Slice the mini loaves lengthwise and butter each half. Toast in a 400-degree oven until lightly brown. Remove bread and lay slices of provolone to cover the bread.

Cut meatballs in half and place 12 halves on the bottom of each loaf. Then cover with sauce. Return to the oven and toast until cheese melts.