[Sca-cooks] Meatball subs-OOP

[Cat Dancer]

> So, I'm sitting here nuking up some pre-cooked frozen Swedish
> meatballs, over some leftover noodles, with some leftover gravy, and
> got to thinking-
>
> Why a meatball sub?
>
> I mean, I can understand slices of meatloaf, or slices of pretty near
> anything that's essentially flat being put on a sub or other sandwich,
> but meatballs are round and usually rather firm- I'd think the things
> would squirt out of your sandwich if you aren't pretty careful.
>
> So could someone, preferably an aficionado tell me,
>
> Why Meatball Subs (Grinders, Hoagies, etc)
>
> -- 
> Saint Phlip


Usually the bread is squishy enough that it wraps around the filling 
slightly, and you really don't have the problem with meatballs squishing 
out. I suppose it's an easy way to enjoy one's meatballs and sauce and 
bread product without needing a plate and a fork.

Also, meatball subs are usually red sauce and mozzerella or other 
Italian cheese although I suppose you could have a Swedish meatball sub.

Incidentally, meatballs as a pizza topping appear to be sliced after 
cooking and before arranging on the pizza. I have only encountered this 
particular practice in the greater NYC/NJ area, though--us Midwesterners 
don't put meatballs on pizza.


Thank you, Phlip, I was at a loss as to what to have for dinner tonight. 
;-)

Margaret FitzWilliam