Copied From Our Family Blogspot!

Just to start this recipe blog off.....I'm gonna bless your lives with this recipe I actually made up. Picture that. An original thought that was legit. Shane and the family love it. (Little side note: Brittany made this the other night and called me to complain that the sauce was way-y-y-y too runny. It turns out that if you just buy cans of beer and not a 6-pack, they sell them in a 24 oz. can. Who knew? Not me!! Anyway, just 2-12 oz cans or 1-24 oz. can.

Drunken Meatball Subs

24-30 Italian Meatballs (from Costco)
1/4 C. Butter
1 Onion, chopped
3 Garlic Cloves, chopped
1/3-1/2 C. Brown Sugar
2 envelopes Golden Onion Soup
2-12 oz. cans of Beer (You choose the brand cuz I don't care!)
6-8 slices Swiss or Mozzarella Cheese
A little more soft Butter
6-8 Hoagie Buns

On medium heat, saute chopped onions and garlic in butter until onions are clear, tender and begging for more. (Can't you just smell that?? Makin' me drool!) Stir in one can of beer, the brown sugar and dry onion soup mix. Add the meatballs, (they can be added frozen--the "hot, now non-alcoholic" beer makes them defrost real fast.) Pour the other beer over the top and bring to a boil. Turn heat to low and allow this panful of wonderfulness to simmer about 30 minutes. The sauce thickens just perfectly. Should be a golden color. Turn the oven on "Broil" and take out your broiler pan-or a cookie sheet. Open the hoagie buns and carefully ladle 4-5 meatballs with the sauce onto the bottom half of each lightly buttered bun. Cut the slice of cheese in half and lay the 2 halves over the top of the meatballs. Lightly butter the top half and leave it on the pan and put all into the oven, under the broiler, for about a minute. Watch them carefully so they don't burn. (What a waste, that would be!) Take out of the oven and put the top half of the bun over the beautifully melted, cheesy meatballs. (Don't forget to turn the oven off.)

Garnish with chips and a pickle or two.

ENJOY!!!