Ground Lean Meats
Veal Meatballs
15 min Preparation
20 min Cooking
4 Portions


  • 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


  1. In a large non-stick skillet, brown meatballs in half the oil. Set aside on a plate.
  2. In the same skillet, brown mushrooms, bell pepper and onion in remaining oil. Season with salt and pepper.
  3. Add garlic and oregano and continue cooking for 1 minute.
  4. 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.
  5. Open the bread and toast it.
  6. Place toasted bread on a plate, evenly arrange the cheese on the bread. Top sandwich with meatball and tomato mixture.

Side dishes

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