Here's a simple design our little families rely on this time of year. After long days of school and soccer/rugby/softball, it's the hearty answer to "what's for dinner?". Nutritionally balanced, super delicious, and easy to put together.
Simplify this recipe even more by roasting the garlic, meatballs, and grape tomatoes up to a day in advance and refrigerating until dinner. Then, warm everything, smash the tomatoes into sauce, assemble the subs, and toast them to serve.
1. Preheat the oven to 400 degrees and line a cookie sheet with parchment paper.
2. Open the pork, roll into acorn-sized meatballs (yielding about 21 balls) and place on the cookie sheet with the grape tomatoes.
3. Slice off the top of the bulb of garlic to expose the cloves. Place on the same cookie sheet and drizzle with the oil and season with salt and pepper. Transfer the cookie sheet into the oven and let cook for 30 minutes.
4. While the meatballs are cooking, remove the leaves of kale from their stems and tear into 2-inch pieces. Toss in a bowl with the vegetable oil, salt, and pepper. Spread onto a parchment-lined cookie sheet in a single layer. Bake the kale leaves for the last 10 minutes of the meatballsalready in the oven.
5. After 30 minutes have passed, remove the meatballs from the oven. When the kale chips are crispy, remove them from the oven too.
6. Halve the rolls, keeping a spine intact. Squeeze the cloves from the roasted garlic bulb and smear onto the bottom of the rolls. Layer 2 slices of mozzarella onto each roll.
7. In a small bowl, using your hand, a fork, or an actual masher, smash the tomatoes into a sauce. Toss the meatballs in the sauce and spoon them into the rolls.
8. Line up the subs on a cookie sheet and put them back into the oven until the cheese melts. Remove from the oven and slice in half. Serve hot with a side of homemade kale chips.