Meatball Sub Massacre

Using some leftover ground pork and ground turkey from the freezer, mixing in some crushed saltine crackers, fresh basil & parsley from our AeroGarden, an egg, and salt & pepper, I made up 16 small meat balls tonight. Then I browned them in a skillet over medium heat (with a little olive oil to keep them from sticking), turned the heat down to low, poured a jar of marinara sauce over them, topped them with slices of mozzarella cheese, covered it, and let it cook for another 10-15 minutes.

Then we put three meatballs each into a couple hoagies, and paired it with a salad of leftover romaine, radicchio, shredded carrots, and some bacos & sunflower seeds, all tossed and topped with leftover blackberry balsamic sauce.

Between me getting marinara all over the place, and blackberry balsamic everywhere, the plate ended up looking like some sort of massacre happened - but it all tasted great.