- 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.
Tips
Substitute Korean-Style with store-made Beer & Pretzel meatballs.
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