Last September, surprising nobody more than my husband, decided I’d be a Good Football Wife this year and start using Sunday afternoons to make a hearty meal, one that stuck to our ribs and balanced out all those salads we enforce on ourselves during the week. I made beef chili with sour cream and cheddar biscuits and then I made… Right. It about stopped there. In my defense, my husband’s team of choice, The Giants, were hardly Good Football Material this year, so perhaps both of our enthusiasms waned simultaneously. Also, the baby decided he had to start running around dismantling the apartment most weekends, so somebody had to, you know, make sure he didn’t injure himself and blame us. Toddlers, man.
And so I’m going to make up for four lost months in one recipe today. I hardly know where the itch for a meatball sub came from; I can’t say I’ve ever ordered one from a sandwich shop (where you’d find them where I grew up in New Jersey, at least) or have any great nostalgia for a specific one, but I always had a hunch that if I made them my way, I’d make a convert out of me and a happy guest of anyone who stopped by to watch a game who was into that whole meat/sandwich/melting cheese thing. You know, people with pulses.