A decent meatball sub

In my life I attempt many things in a given day. Three quarters of them are doomed to failure because the initial excitment wanes so quickly and I am loathe to follow through while I pursue newer, loftier goals.

Creating a magazine clipping recipe file of all the wonderful things I want to try making?

Started it. Have 75 recipes from 2 months of magazines 6 months ago. Have actually attempted to make 1 thing.

Organizing the kids craft materials by holiday along with the storybooks and other decorations for that holiday?

Yeah right. A very quick crash a burn.

Writing my blog entries when I say I will?

Ok, I didn't do that either. But here it is now, albeit a bit anticlimactic.

What may be a disappointment to you all are the shortcuts I had to take to get this sandwich on the plate since Madeline actually napped that day for quite a while and it was pretty late by the time I made it to the store. I did not make homemade meatballs. I did not even make homemade sauce. Whole Foods didn't have the right kind of bread and I wasn't willing to fight traffic to hit Central Market. Ina Garten talks about assembling food rather than cooking everything from scratch so you can enjoy the party too. Let's just say I was channeling my inner Ina. And now you all can recreate this dish at home in less effort that it takes to bathe your children.

Kirstin's Ridiculously Easy (aka Cheater) Meatball Subs
Meatballs - I used Foster Farms turkey meatballs from Costco (yum!) but substitute whatever you like. You will need about 4 1.5 inch meatballs per sandwich
Provolone Cheese - 1 slice per sandwich unless your husband grew up on a dairy farm and doesn't like cheese
Tomato sauce - I used Classico tomato and basil. I had most of a jar in the fridge and no time to let my own sauce simmer on the stove all day. use what you like.
Crusty bread - Contrary to the name of this sandwich, this is the key ingredient. Whole Foods had mini baguettes that I had to use. They were way too crusty. You want soft inner bread with a slight chewy crust on the outside. A good Jersey submarine roll would be perfect but you must go to New Jersey to get a decent one.
Onions - The thinest slices you can create. Cut as many as you like in a sandwich.
Olive oil

Turn on the broiler. Pour enough olive oil to coat the bottom of a heavy sauce pan with the oil and heat over med-high heat. Saute the onions until translucent. Put in the meatballs with the sauce. (Mine were frozen so I put everything in the pan together. If you want to make your own, brown them up on the pan first and then saute onions and add sauce). Heat everything thoroughly and let simmer for as long as you need to. (Like if you have to go take a "quick" break to sing songs to your 3 year old on the potty).
Split the rolls and fill with the meatball/sauce mixture. Top with a slice of provolone and put under the broiler for a few minutes until the cheese is melted and just barely starting to brown.

Perhaps I will try to make a better, more from-scratch version of this. Probably I won't. I will just get better bread next time. I will be too busy attempting to make homemade marshmallows for that s'more pie from Smitten Kitchen I've been dying to try.