Italian Meatball Sub with Sweet & Tangy Peppers

A little sun-dried peppers go a long way! This classic Italian Meatball Sub recipe gets a boost from our soon-to-be-famous Sweet & Tangy Sun-Dried Peppers.

INGREDIENTS

• 6 large meatballs, cooked (Try our Sunday Sauce Meatballs)
• 1 1/2 cups DeLallo Pomodoro Fresco Marinara Sauce
• 3/4 cup shredded provolone
• 1 (6.7-ounce) jar DeLallo Sweet & Tangy Sun-Dried Peppers, drained

DIRECTIONS

1. Warm meatballs with sauce in a large saucepan over medium heat.
2. Once hot, fill sub or hoagie rolls with meatballs—we did 3 per sandwich.
3. Top with shredded provolone and our DeLallo Sweet & Tangy Peppers.
4. Serve immediately.