ITALIAN VEAL MEATBALL SANDWICH
Ground Lean Meats
Veal Meatballs
15 min
Preparation
20 min
Cooking
4
Portions
Ingredients
- 1 package of Fontaine Family seasoned veal meatballs
- 60 ml (1/4 cup) olive oil
- 225 g (1/2 lb.) sliced button mushrooms
- 1 red bell pepper, seeded and cut into strips
- 1 onion, chopped
- 2 garlic cloves, chopped
- 10 ml (2 tsp.) dried oregano
- 500 ml (2 cups) homemade or store-bought tomato sauce
- Salt and pepper
- 4 submarine rolls, 20 cm (8 inches) long
- 8 slices, provolone or cheddar cheese
Preparation
- In a large non-stick skillet, brown meatballs in half the oil. Set aside on a plate.
- In the same skillet, brown mushrooms, bell pepper and onion in remaining oil. Season with salt and pepper.
- Add garlic and oregano and continue cooking for 1 minute.
- Return meatballs to skillet and add tomato sauce. Bring to a boil. Cover and simmer gently for about 10 minutes or until meatballs are cooked through. Adjust seasoning.
- Open the bread and toast it.
- Place toasted bread on a plate, evenly arrange the cheese on the bread. Top sandwich with meatball and tomato mixture.