Meatball Sandwiches

Recipe from

Southern Living


1 small sweet onion, diced
1 small green bell pepper, diced
1 garlic clove, pressed
1 tablespoon olive oil
1 (26-ounce) jar five-cheese spaghetti sauce
1 tablespoon chopped fresh basil
1 (32-ounce) package frozen cooked Italian-style meatballs
6 slices garlic butter Texas toast
1 cup (4 ounces) shredded Parmesan cheese
2 cups (8 ounces) shredded mozzarella cheese
Toppings: shredded lettuce, chopped tomatoes, chopped bell peppers, black olives (optional)


Sauté onion, bell pepper, and garlic in hot oil in a large skillet over medium-high heat 3 minutes.

Stir in sauce, basil, and frozen meatballs; cook 30 minutes or until thoroughly heated, stirring often.

Prepare Texas toast according to package directions.

Spoon meatball mixture evenly over toast; top evenly with cheeses and desired toppings.

Note: For testing purposes only, we used Bertolli Five Cheese tomato sauce and Rosina Italian Style Meatballs.

Carol S. Noble, Burgaw, North Carolina,

Southern Living

July 2004
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