Skip to Content
Prep Time
5 mins
Total Time
30 mins
Serves
8

Ingredients

1 cup
reduced-sodium tomato sauce, divided
250 mL
2 tbsp
hoisin sauce
30 mL
1 pkg
Store-Made Korean-Style meatballs
280 g
1
green pepper, sliced in thin strips
½ cup
shredded mozzarella cheese
125 mL
¼
head iceberg lettuce, finely shredded
4
Calabrese buns, sliced open
1 tbsp
toasted sesame seeds, for garnish
15 mL

Method

Step 1
Preheat 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.
Step 2
Remove foil and sprinkle with mozzarella cheese. Bake until cheese has melted, approx. 4 min.
Step 3
Layer lettuce in buns. Divide meatballs and green peppers among buns. Top with tomato sauce from the bottom of the dish.
Step 4
Cut each sandwich in half; serve with a cup of soup.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (⅛ of the recipe):
Calories:
190
Fat:
7 g
Saturated Fat:
2 g
Carbs:
22 g
Fibre:
2 g
Sugar:
5 g
Cholesterol:
20 mg
Protein:
11 g
Sodium:
430 mg