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Main dishes

Italian Meatball Sandwich

photo by:kraft
15 min
35 min
6 servings
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what you need

cup  cubed eggplant
cup  chopped onions
cup  sliced zucchini
Tbsp.  oil
cup  KRAFT Original Barbecue Sauce
 Italian bread rolls, partially split
cup  KRAFT Finely Shredded Italian* Five Cheese Blend

Make It

PREPARE and cook Mastering the Meatball recipe. Cool, then cover and refrigerate (or freeze) 24 of the meatballs for another use. Cover remaining 24 meatballs to keep warm.

COOK and stir vegetables in hot oil in large skillet on medium-high heat until tender. Add meatballs and barbecue sauce; mix lightly. Cook until heated through, stirring occasionally.

SPOON 4 of the meatballs into each roll. Top sandwiches evenly with the vegetable mixture and cheese. Place on rack of broiler pan. Broil until cheese is melted.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Make Ahead
Meatballs can be stored in airtight container in the freezer up to 2 months. Thaw in refrigerator before using.
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