Open-Faced Meatball Sandwiches

Prep time: 5min
Total time: 40min
Makes 4 servings
1 1/4 lb
lean ground beef
625 g
1
egg
1/4 cup
breadcrumbs
60 mL
2 tbsp
milk
30 mL
1/2 tsp
each dried oregano, salt and pepper
2 mL
1 jar
Compliments Balance Tomato & Herbs Pasta Sauce
700 mL
1/2 cup
water
125 mL
4 slices
Italian bread
Freshly grated Parmesan cheese, for garnish (optional)
1/4 of the recipe
calories
460
fat
20 g
saturated fat
7 g
carbs
30 g
protein
37 g
cholestrol
130 mg
fibre
5 g
sodium
1140 mg

Directions

  1. Preheat oven to 400°F (200°C). In a large bowl, use hands to mix ground beef, egg, breadcrumbs, milk, oregano, salt and pepper until just combined. Roll into 2-inch (5 cm) balls; place on a baking sheet lined with parchment paper. Bake until browned and cooked through (instant-read thermometer inserted in centre of meatball reads 160°F/71°C), 20 to 25 min. Place on paper towels to drain.

  2. Meanwhile, in saucepan over medium heat, bring pasta sauce and water to simmer. Add drained meatballs; simmer, partially covered, for 10 min. Divide meatballs and sauce among slices of Italian bread; top with Parmesan cheese (if using).