Weeknight Meatball Sandwiches with Provolone

Note: I used my Entertaining Meatballs for this recipe (see my TastyKitchen recipe box for this recipe). I always make a large batch and then have them on hand in the freezer for nights like this one. You can definitely use a store bought meatball, but I just love to make my own because I can control the seasoning and ingredients.

1. In a large skillet, heat the oil over medium heat. Add the onion and garlic. Saute for 3 minutes. Add the salt, Italian seasoning, red and black pepper. Saute for an additional 3 minutes.
2. Add the tomatoes and sugar to the pan. Stir to thoroughly combine.
3. Reduce heat to medium-low, cover, and simmer for 10 minutes. Stir occasionally.
4. Add the frozen meatballs. Cover and simmer for an additional 10 minutes. Stir occasionally.
5. Using the edge of your spatula, carefully cut the meatballs in half (if desired). Stir and simmer for an additional 5 minutes.
6. Put the open bun halves on a sheet pan and preheat your broiler. While the sauce is finishing, toast the buns in the broiler for 1-2 minutes, watching carefully. You just want the inside of the buns to get slightly golden. Remove them from the oven and set aside until ready to assemble.
7. To assemble the sandwiches, spoon 1/4 of the sauce and meatballs over the bottom half of a bun. Sprinkle with 1/2 teaspoon Parmesan and top with 1 slice of provolone. Remove the top buns from the pan and set aside. Place the cheese-topped sandwich halves back under the broiler for 1 minute, or until the cheese is melted and bubbly. Remove from the oven and top with the toasted upper bun.
8. Serve and enjoy!