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Meatball Hoagie | by sugar-bliss gnome
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Meatball Hoagie

This was one of the single most fantastic dishes I've eaten since culinary school started. The meatballs were seasoned and cooked perfectly, tender yet still bound together. The marinara was sweet, tangy, very tomato-y, with a slow heat. The herb-butter-brushed toasted hoagie bread soaked up as much of the excess delicious sauce as I could possibly ask for and still maintain structural integtrity, and the mozzarella broiled over top of everything added a richness that complemented the meat and cut a bit of the sauce's acidity perfectly. I'll never buy pre-made marinara again.

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Taken on August 15, 2007