Sun-dried tomatoes and herbs contribute to the sunny flavor of these meatballs served on hoagie buns.
California Meatball Sandwiches
- Prep Time 0 min
- Total 15 min
- Ingredients 6
- Servings 4
Ingredients
- 1/2 cup drained oil-packed julienne-cut sun-dried tomatoes in herbs (from 6.5-oz. jar), reserving 1 tablespoon oil
- 2 cups frozen bell pepper and onion stir-fry (from 1-lb. pkg.)
- 18 cooked Italian Square Meatballs (p. 79) or 24 frozen cooked meatballs (about 12 oz.), thawed
- 4 hoagie buns, split
- 1/4 cup mayonnaise or salad dressing
- 1 cup shredded lettuce or lettuce leaves
Instructions
-
Step1In 12-inch nonstick skillet, heat reserved 1 tablespoon sun-dried tomato oil over medium-high heat until hot. Add bell pepper and onion stir-fry; cook 4 to 6 minutes or until tender, stirring occasionally.
-
Step2Stir in meatballs; cover and cook 5 minutes or until thoroughly heated, stirring occasionally.
-
Step3Spread cut sides of buns with mayonnaise. Fill buns with lettuce, sun-dried tomatoes and meatball mixture.
Nutrition
630
Calories
32g
Total Fat
27g
Protein
64g
Total Carbohydrate
14g
Sugars
Nutrition Facts
Serving Size: 1 Sandwich
- Calories
- 630
- Calories from Fat
- 290
- Total Fat
- 32g
- 49%
- Saturated Fat
- 8g
- 40%
- Cholesterol
- 85mg
- 28%
- Sodium
- 1030mg
- 43%
- Total Carbohydrate
- 64g
- 21%
- Dietary Fiber
- 5g
- 20%
- Sugars
- 14g
- Protein
- 27g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 38%
- 38%
- Calcium
- 12%
- 12%
- Iron
- 28%
- 28%
Exchanges:
3 1/2 Starch; 1 Vegetable; 4 Fat;Carbohydrate Choice
4Tips from the
Pillsbury Kitchens
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