Southern Living JULY 2004
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.
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