I used Casa Di Bertacchi meatballs to make Open-Faced Meatball Subs from the book 101 Things to do with Meatballs by Stephanie Ashcraft.

The subs were super yummy! It was really easy to make them! We also made Teriyaki meatballs from the same cookbook, but they were disgusting.  The cookbook says the the seasonings in the meatballs don’t overpower the other flavors in the recipes, but that’s not true. When we made the Teriyaki meatballs we could taste the Italian seasoning in the meatballs, and it didn’t mix well with the teriyaki… Stick with Italian recipes with Italian meatballs or get non-Italian meatballs for non-Italian recipes.

Liberty