If I had my say, the crown on top of the food pyramid would belong to the king of sandwiches: the meatball sub. Meaty, saucy, cheesy, it’s everything I love in a meal. But you know what I don’t love? Making a complete mess of myself trying to eat a meatball sub without the meatballs squeezing out of the bread. The solution? Transforming the sub into a simple one-pot pasta dish. This meatball Parm orzo has all the makings of your favorite go-to weeknight meal, but it only uses one pot, involves barely any chopping, and leaves no mess at all.
The tomatoes:
I used whole peeled tomatoes rather than pre-crushed, which might seem like an extra step, but I promise it will only take one minute of your time and will result in a much smoother, much more delicious sauce. Bring this one-pot dish to your next potluck, weeknight dinner date, or family meal. It will surely be just as beloved as the meatball Parm sub himself.
Storage:
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Looking for a quick tip? Make the meatballs ahead of time and freeze them on a parchment-lined baking sheet in a single layer, before transferring them into a freezer-safe bag for up to 3 months.
Did you try this recipe? Let us know what you think below!
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