Open-Faced Meatball Sandwiches
Looking for a way to mix up your weeknight meals? Open-Faced Meatball Sandwiches are a fun spin on a classic, and they require less prep than classic meatball sandwiches!
Carolyn Hodges
Carolyn Hodges
Recipe - Heinen's of Rocky River
Open-Faced Meatball Sandwiches
Prep Time10 Minutes
Servings8
Cook Time35 Minutes
Ingredients
24 oz. jar Heinen’s organic marinara pasta sauce
26 oz. package frozen meatballs (dinner-size)
1 package frozen garlic Texas toast
1 cup Heinen’s six cheese Italian blend
Fresh chopped parsley or basil, optional
12 oz. Heinen’s steam-in-bag broccoli florets
Directions
- Preheat the oven to 375ËšF. Spray a sheet pan with oil or cooking spray, or line it with foil.
- Combine the marinara and meatballs in a saucepan. Cover and bring to a simmer over medium heat. Reduce the heat to medium-low and continue to simmer for 20-25 minutes, stirring occasionally, or until the meatballs are heated through.
- While the meatballs are heating, arrange the Texas toast in a single layer on the sheet pan. Bake for 6 minutes. Flip and bake for 3 minutes more.
- Remove the Texas toast from the oven and top each with three saucy meatballs, a little extra sauce, and 2 tablespoons of cheese. Return the pan to the oven to bake for 4-5 minutes, or until the cheese melts. Garnish with chopped herbs.
- Prepare the broccoli according to the package instructions.
- Serve the sandwiches hot out of the oven alongside the steamed broccoli.
10 minutes
Prep Time
35 minutes
Cook Time
8
Servings
Directions
- Preheat the oven to 375ËšF. Spray a sheet pan with oil or cooking spray, or line it with foil.
- Combine the marinara and meatballs in a saucepan. Cover and bring to a simmer over medium heat. Reduce the heat to medium-low and continue to simmer for 20-25 minutes, stirring occasionally, or until the meatballs are heated through.
- While the meatballs are heating, arrange the Texas toast in a single layer on the sheet pan. Bake for 6 minutes. Flip and bake for 3 minutes more.
- Remove the Texas toast from the oven and top each with three saucy meatballs, a little extra sauce, and 2 tablespoons of cheese. Return the pan to the oven to bake for 4-5 minutes, or until the cheese melts. Garnish with chopped herbs.
- Prepare the broccoli according to the package instructions.
- Serve the sandwiches hot out of the oven alongside the steamed broccoli.
