California Meatball Sandwiches

Sun-dried tomatoes and herbs contribute to the sunny flavor of these meatballs served on hoagie buns. MORE+ LESS-

By Pillsbury Kitchens

April 22, 2013

1/2

cup drained oil-packed julienne-cut sun-dried tomatoes in herbs (from 6.5-oz. jar), reserving 1 tablespoon oil

cups frozen bell pepper and onion stir-fry (from 1-lb. pkg.)

cooked Italian Square Meatballs (p. 79) or 24 frozen cooked meatballs (about 12 oz.), thawed

hoagie buns, split

1/4

cup mayonnaise or salad dressing

cup shredded lettuce or lettuce leaves

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1

In 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.
2

Stir in meatballs; cover and cook 5 minutes or until thoroughly heated, stirring occasionally.
3

Spread cut sides of buns with mayonnaise. Fill buns with lettuce, sun-dried tomatoes and meatball mixture.

Sun-dried tomatoes packed in olive oil and herbs add wonderful flavor to any dish. We add even more flavor by cooking the pepper mixture in some of the flavored oil. Look for jars of these tomatoes near the Italian foods or in the produce department.
To toast the buns, place them, cut sides up, on an ungreased cookie sheet. Bake at 375ºF. for 8 to 10 minutes or until toasted. Spread mayonnaise on the toasted buns before filling the sandwiches.