Korean-Style Meatball Sub
Prep Time
Serves
Cooking Mode
1 cup reduced-sodium tomato sauce, divided
2 tbsp hoisin sauce
1 pkg Store-Made Korean-Style meatballs
1 green pepper, sliced in thin strips
½ cup shredded mozzarella cheese
¼ head iceberg lettuce, finely shredded
4 Calabrese buns, sliced open
1 tbsp toasted sesame seeds, for garnish
1 cup reduced-sodium tomato sauce, divided
2 tbsp hoisin sauce
1 pkg Store-Made Korean-Style meatballs
1 green pepper, sliced in thin strips
½ cup shredded mozzarella cheese
¼ head iceberg lettuce, finely shredded
4 Calabrese buns, sliced open
1 tbsp toasted sesame seeds, for garnish
Directions
1Preheat oven to 375°F (190°C). Mix hoisin sauce into tomato sauce. Spread ½ cup (125 mL) tomato sauce on bottom of 9 x 13-in. (3 L) baking dish. Add meatballs and green pepper. Top with remaining ½ cup (125 mL) tomato sauce. Cover with foil and bake in preheated oven until meatballs are cooked through, approx. 20 min.
2Remove foil and sprinkle with mozzarella cheese. Bake until cheese has melted, approx. 4 min.
3Layer lettuce in buns. Divide meatballs and green peppers among buns. Top with tomato sauce from the bottom of the dish.
4Cut each sandwich in half; serve with a cup of soup.
Tips
1
Substitute Korean-Style with store-made Beer & Pretzel meatballs.
Disclaimer
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Personal Note
Personal Note
