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Prep Time
5 mins
Total Time
30 mins
Serves
8

Ingredients

1 cup
reduced-sodium tomato sauce, divided
250 mL
2 tbsp
hoisin sauce
30 mL
1 pkg
Store-Made Korean-Style meatballs
280 g
1
green pepper, sliced in thin strips
½ cup
shredded mozzarella cheese
125 mL
¼
head iceberg lettuce, finely shredded
4
Calabrese buns, sliced open
1 tbsp
toasted sesame seeds, for garnish
15 mL

Directions

Step 1
Preheat oven to 375°F (190°C). Mix hoisin sauce into tomato sauce. Spread ½ cup (125 mL) tomato sauce on bottom of 9 x 13-in. (3 L) baking dish. Add meatballs and green pepper. Top with remaining ½ cup (125 mL) tomato sauce. Cover with foil and bake in preheated oven until meatballs are cooked through, approx. 20 min.
Step 2
Remove foil and sprinkle with mozzarella cheese. Bake until cheese has melted, approx. 4 min.
Step 3
Layer lettuce in buns. Divide meatballs and green peppers among buns. Top with tomato sauce from the bottom of the dish.
Step 4
Cut each sandwich in half; serve with a cup of soup.

Tip

Substitute Korean-Style with store-made Beer & Pretzel meatballs.
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Nutrition Facts

Nutrition Description:
Per serving (⅛ of the recipe):
Calories:
190
Fat:
7 g
Saturated Fat:
2 g
Carbs:
22 g
Fibre:
2 g
Sugar:
5 g
Cholesterol:
20 mg
Protein:
11 g
Sodium:
430 mg