Meatball Muffins recipes

- 12 Rhodes? Dinner Rolls, thawed to room temperature
- 1/4 cup marinara sauce
- 12 frozen cooked Italian style meatballs
- 3 sticks mozzarella string cheese, cut in fourths
- 2 tablespoons butter, melted
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
- extra marinara sauce, if desired

- For Meatballs:
- 1 1/2 pounds ground sirloin
- 1 large egg, beaten
- 1 cup (3 handfuls), Italian bread crumbs
- 1 medium onion, chopped fine
- 4 cloves garlic, crushed and minced
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons (several drops) Worcestershire sauce, (my own addition)
- 1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
- 1/4 cup (a couple of handfuls) grated Parmigiano or Romano
- Coarse salt and black pepper
- For 5 Minute Marinara Sauce:
- 2 tablespoons extra-virgin olive oil, (2 turns around the pan)
- 4 cloves garlic, crushed and chopped
- 1/2 teaspoon crushed red pepper flakes
- A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
- 1/2 teaspoon dried oregano
- 1 (28 ounces) can crushed tomatoes
- 1 (14 ounces) can chunky style crushed tomatoes
- Salt and freshly ground black pepper
- few slices of parmesan cheese if desired

- 12 meatballs (I use Family Favorite Basic Meatballs, see recipe posted separately)
- 2 tablespoons olive oil
- 4 (6 inch) hoagie rolls
- fresh tomato sauce (see recipe posted separately)
- grated parmesan cheese (fresh or canister, your preference)
- 2 cups mozzarella cheese, shredded (if you like very cheesy meatball subs, you may want to have extra mozzarella on hand for topping)

- 1/8 teaspoon garlic powder
- 1/2 cup sliced fresh mushrooms
- 1/4 green bell pepper
- 2 ounces part-skim mozzarella cheese
- 2 whole English muffins
- 8 tablespoons prego no-salt-added spaghetti sauce

- 2 cups white flour
- 1 cup nuts (walnuts or pecans are good)
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups bananas
- 1/2 cup butter or margarine
- 2/3-1 cup sugar, depending on how sweet you want your muffins (I use 2/3 cup)
- 1 teaspoon ground cinnamon
- 3 teaspoons baking powder
- 2 eggs

- 1 teaspoon vanilla
- 1/2 cup skim milk
- 1 cup Splenda granular (depending on how sweet you want the muffins, I cut the splenda back to 1/2 cup)
- 1 cup fresh blueberries or frozen blueberries
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 large eggs
- 3/4 teaspoon salt
- 1/2 cup light margarine
- 1/4 cup honey