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Meatball Sandwiches

Meatball Sandwiches

Southern Living JULY 2004

  • Yield: Makes 6 servings

Ingredients

  • 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)

Preparation

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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