Recipe: Meatball Sub-oli & Garlic Dijon Vinaigrette Green Beans

It’s been a while since I’ve posted a recipe on the blog.  Partially because I’ve cut back on how often I post. Partially because I’ve been in a little bit of a cooking rut and haven’t tried many new things lately.

Well this was a brand new meal.


First up, Meatball Sub-oli.  Part Meatball Sub, Part Stromboli.  I choose to make this because my kids always pick the meatball sub when we’re at Subway, so I decided to make something similar.

Meatball Suboli
Frozen cooked meatballs
1 prepackaged pizza dough (the pop-tube kind, where you get the Pillsbury premade baked goods – biscuits, croissants, etc)
Premade spaghetti sauce – I had Ragu Meatball on hand. How fitting – meatball sauce for a meatball sub-oli
Pepperoni Slices
Shredded Mozzarella
Parmesan Cheese
Italian seasoning and garlic salt

Preheat oven to 400°.  While the oven is preheating, throw your frozen meatballs in a skillet and start cooking. It’s good to get them nice and browned on the outside so they have some color.  I had them cooking on med high heat and just kept stirring them as I prepped the dough.

Hit a cookie sheet with cooking spray and then unroll and spread your dough across.  I tried to make mine fit the entire length and width of a medium size sheet.  Then down the middle longways, I spooned spaghetti sauce – a little more than a cup – but you decide how saucy you like it, then topped it with some extra pepperoni slices I wanted to use up – I had about 15 slices.  Then I covered that with a cup of shredded mozz cheese and a sprinkling of parm cheese and Italian seasoning.  By now, my meatballs were cooked through and browned on the outside.  I spooned those on top and the covered them with a little more spaghetti sauce.  I then folded the sides onto the top of the meatballs to make a nice long pocket.  On the outside of the dough, I spread some EVOO and hit the outside crust with another sprinkle of Italian seasoning and garlic salt.

Bake for 20-25 mins until its golden on the outside and fillings are heated through.

Garlic Dijon Vinaigrette Green Beans
There were some fresh green beans for sale at the grocery store this week so I decided to get some. I’m usually a canned green bean girl, but I was feeling crazy!

Here’s how I prepped them.

I used the skilled that I cooked the meatballs in because it already had some cooking grease in the bottom of the pan and some flavorful scrapings on the bottom (if you didnt have some grease, I’d just start with a little EVOO or veg oil). I cut the stems off of several handfuls of fresh green beans and put them into the skillet.  I cooked them on Med High for about 5 mins and then I added 1/4 c water and covered so they would start to steam in there.  I left the lid on and cooked for about 5 more minutes until they were al dente.  Then I added a generous tablespoon of minced garlic and cooked a minute or two more.  While they were finishing, I had the last bit of Girard’s Champagne Salad Dressing Vinaigrette in the fridge that I wanted to finish up, so I squeezed about a teaspoon of Dijon mustard into the dressing bottle and shook together.  (There was probably only about 3-4 tablespoons of dressing left.) Then I plated the green beans and topped with the mustard-dressing sauce. I love recipes with less than 5 ingredients!

Here’s to hoping for more inspired dishes to come this spring and summer. With our garden plants going in later this month, I should have no excuse to try some fun salads and recipes with my garden fresh ingredients!





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