- Makes
- Serves: 8
- Level
- very easy
- Prep Time
- 5
- Total Time
- 30
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.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (⅛ of the recipe):
- Calories:
- 190
- Fat:
- 7 g
- Saturated Fat:
- 2.5 g
- Carbs:
- 22 g
- Sugar:
- 5 g
- Protein:
- 11 g
- Cholesterol:
- 20 mg
- Fiber:
- 2 g
- Sodium:
- 430 mg
