Strange Cup of Tea: Open Faced Meatball Sami's

Have I ever told you that me husband is a meat and potatoes man? Well he is. When I make meals that don't have meat involved, I swear he starts crying. To say the least, he loved this meal and I think that it is here to stay.

Open Faced Meatball Sami's

1 lb beef
1 lb ground chorizo sausage
1 small onion, chopped
2 cloves garlic, crushed
3/4 c. grated Parmesan cheese and Romano cheese blend
1 Tbs. cooking sherry
1 Tbs. Berbere seasoning
1 c. bread crumbs

Hoagie Buns, toasted
2 jars marinara
provolone cheese

Preheat oven to 425 degrees. In a large bowl mix together beef and sausage until well blended. Then add in the onion, garlic, Parmesan and Romano cheese, sherry, seasoning and bread crumbs. Make sure all ingredients are well blended. With a small 1 inch scoop, scoop small balls into mini muffin pan. Bake meatballs for 10 minutes. Remove from oven and flip over the meat balls, then bake for another 5 minutes. When the meatballs are finished cooking, place them into a large skillet and add marinara. Heat for about 5-10 minutes on lowest setting, just enough to heat up the marinara. Place Hoagie buns in a casserole dish. Next add meatballs and top off with provolone cheese. Bake for about 5 minutes or until cheese has melted.