- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: Serves 6 - 8
This is one of Ree’s 16-minute meals, so it contains lots of shortcuts. The meatballs are sausage meat, the flavor comes from Ree’s favorite store-bought BBQ sauce, and it is all cooked in the same pan.
- Level: Easy
- Total: 20 min
- Active: 15 min
- Yield: Serves 6 - 8
Ingredients
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Directions
- Preheat the broiler. Set the shelf in the center of the oven.
- In the bottom of a 9-by-13-inch baking dish, combine the barbecue sauce, whiskey, brown sugar, soy sauce, garlic and hot sauce, if using. Mix until combined. Using a mounded tablespoon cookie scoop, scoop the sausage into 16 balls and place directly on the barbecue sauce. Place under the broiler and cook until the meatballs are cooked through, 10 to 12 minutes.
- Meanwhile, prep the rolls by putting them on a sheet tray and tearing a 2- to 3-inch strip along the top of each to create a V-shaped dip. (Save the torn bread to use as croutons another day).
- Drizzle the rolls with olive oil and place a slice of provolone into each V-shaped hole, halving them if necessary. Place in the oven for the final 3 to 4 minutes of the meatballs cooking.
- Remove both the meatballs and the rolls. Place 2 meatballs on top of the cheese in the rolls and drizzle over some sauce. Serve with the pickles on the side.
