Open-Faced Meatball Sandwiches
Prep Time
Makes
Cooking Mode
1 ¼ lb lean ground beef
1 egg
¼ cup breadcrumbs
2 tbsp milk
½ tsp each dried oregano, salt and pepper
1 jar Compliments Balance Tomato & Herbs Pasta Sauce
4 slices Italian bread
freshly grated Parmesan cheese, for garnish (optional)
1 ¼ lb lean ground beef
1 egg
¼ cup breadcrumbs
2 tbsp milk
½ tsp each dried oregano, salt and pepper
1 jar Compliments Balance Tomato & Herbs Pasta Sauce
4 slices Italian bread
freshly grated Parmesan cheese, for garnish (optional)
Directions
1Preheat 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.
2Meanwhile, 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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