Stuffed Meatball Marinara Sammies

Ever since I wrote and tested my recipe for Beyond Meat meatballs, I've been dying to stuff them with some melty cheese. Were they to be stuffed and served atop spaghetti, or wedged between some bread of sorts and smothered in marinara? That was the question plaguing my mind until now.

I decided to whip up my absolute fav tomato sauce recipe and get to stuffing some meatballs for sammies. Here's what you'll need to make these delightfully meaty, cheesy sammies!

BEYOND MEAT MEATBALL RECIPE 
Makes anywhere between 17 - 20 meatballs
happyveggie.weebly.com/recipes/beyond-meat-meatballs

• 3 - 4 Cups Prepared Tomato Sauce / Store Bought Marinara
• 17 - 20 x 1/2" by 1'4" cubes of Mozzarella Cheese form the brick
• 12 x 1/4" slices of Mozzarella Cheese from the brick
• 6 Pack Standard Sub Buns OR 6 Pack Kaiser Rolls
• Fresh Basil or Parsley
• Sharp Cheese for Garnish (Parm, Grana etc.)

• After you've prepared your meatballs, you simply press your thumb into the center of each ball and place your cube of mozz inside the crater. Gently reform the meatballs around the cheese and continue on to baking.
• Within the final 10 minutes, place your rolls on a baking sheet open side down and allow them to toast prior to serving.
• Warm up your marinara / prepared sauce while your meatballs bake. When the meatballs are finished in the oven, drop them into the sauce and toss them around to ensure they are fully coated in the sauce.
• ​For service, I served up each sammie with 3 meatballs and draped over two slices of mozzarella on the top. I returned them to the oven on BROIL 500 F until the cheese was melted.
• Serve with fresh herbs and additional sauce if desired.