Here are sub sandwiches that are sure to go down well with the pizza lovers in the crowd. And the mozzarella stuffed into the meatballs? Genius!
What You Need
Original recipe yields 6 servings
1/2 lb. each lean ground beef and ground pork
1/4 cup dry bread crumbs
1/4 cup chopped drained oil-packed sun-dried tomatoes
2 Tbsp. KRAFT Grated Parmesan Cheese
2 cloves garlic, minced
1/2 tsp. dried oregano leaves, divided
3 oz. KRAFT Mozzarella Cheese, cut into 12 cubes
1 cup CLASSICO Traditional Pizza Sauce
1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 French bread baguette (8 oz.), partially split
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Let's Make It
Heat oven to 375ºF.
Mix meat, bread crumbs, tomatoes, Parmesan, garlic, 1/4 tsp. oregano and egg just until blended; shape into 12 (2-inch) meatballs.
Press mozzarella cube into center of each meatball, completely enclosing cheese. Place on rimmed baking sheet sprayed with cooking spray.
Bake 20 min. or until done (165ºF). Meanwhile, cook pizza sauce, dressing and remaining oregano in large saucepan until heated through, stirring occasionally.
Add meatballs to sauce; stir to evenly coat. Cut baguette into 6 pieces; fill with meatballs. Top with any remaining sauce.
Round out the meal with a small side salad tossed with KRAFT Lite Dressing.
Prepare using 3 quartered sticks KRAFT or POLLY-O Mozzarella String Cheese.
Substitute 1 cup pasta sauce for the pizza sauce.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.