I had a difficult time deciding what I was going to eat tonight. I've been putting little to no effort into planning meals lately, my attention being directed to other things. I'm going to have to make an honest effort to whip up some menus and actually have things on hand or risk being cornered at dinner time without a clue.

Shannon wanted hamburgers, so I made hamburgers for her, and had a little bit of ground beef leftover. I figured I'd make some meatballs and pasta sauce and maybe do spaghetti and meatballs. Once the sauce and meatballs were cooked I changed my mind and thought maybe I'd just top them with parmesan and have them as a side dish. Then I changed my mind again, finally settling on a Meatball Marinara Sub. Once again utilizing my Tomato Sauce recipe, it's pretty hard to go wrong adding it to pretty much anything.

I love sandwiches. In fact, my meals today consisted entirely of sandwiches. For breakfast I had a sandwich of grilled chicken, brie and fig jam on ciabatta and it kept me full until deciding I better eat something for dinner or leaving this a very boring update. Perhaps 2007 will direct this domain to asandwichaday.com with a selection of 365 sandwiches. The A Food Year franchise knows no limits.

1 submarine sandwich roll, halved
1 cup Italian Tomato Sauce
1/4 pound lean ground beef
1/4 small onion, chopped
1/4 cup fresh basil
1 ounce mozzarella, grated
1 ounce parmesan, grated
salt and pepper

1. Combine ground beef, onion, basil, salt and pepper in a bowl.
2. Form beef mixture into 1/2" round balls.
3. Meanwhile, heat tomato sauce in a pot over medium heat. Add the meatballs and cook until no longer pink in the center, about 15-20 minutes.
4. Preheat oven to 450 degrees.
5. Transfer meatballs with a slotted spoon over the roll. Top with remaining sauce and cheese.
6. Bake in the oven until bread begins to crisp and cheese melts, about 8 minutes. Serve immediately.

Makes 1 large sandwich