Open-Faced Meatball Sandwiches
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- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 40 mins
- Serves
- Makes 4 servings
Ingredients
- 1 1/4 lb
- lean ground beef
- 625 g
- 1
- egg
- 1/4 cup
- breadcrumbs
- 60 mL
- 2 tbsp
- milk
- 30 mL
- 1/2 tsp
- each dried oregano, salt and pepper
- 2 mL
- 1 jar
- Compliments Balance Tomato & Herbs Pasta Sauce
- 700 mL
- 4 slices
- Italian bread
- freshly grated Parmesan cheese, for garnish (optional)
Directions
Step 1
Preheat oven to 400°F (200°C). In a large bowl, use hands to mix ground beef, egg, breadcrumbs, milk, oregano, salt and pepper until just combined. Roll into 2-inch (5 cm) balls; place on a baking sheet lined with parchment paper. Bake until browned and cooked through (instant-read thermometer inserted in centre of meatball reads 160°F/71°C), 20 to 25 min. Place on paper towels to drain.
Step 2
Meanwhile, in saucepan over medium heat, bring pasta sauce and 1/2 cup (125 mL) of water to simmer. Add drained meatballs; simmer, partially covered, for 10 min. Divide meatballs and sauce among slices of Italian bread; top with Parmesan cheese (if using).
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Nutritional Facts
- Nutrition Description:
- 1/4 of the recipe
- Calories:
- 460
- Fat:
- 20 g
- Saturated Fat:
- 7 g
- Carbs:
- 30 g
- Fibre:
- 5 g
- Cholesterol:
- 130 mg
- Protein:
- 37 g
- Sodium:
- 1140 mg
