Ingredients
- 1/4 cup water
- 1/2 cup STOVE TOP Stuffing Mix for Chicken in the Canister
- 1 lb. ground beef
- 1 egg, lightly beaten
- 1/4 cup KRAFT Grated Parmesan Cheese
- 4 unsplit Italian bread rolls (7 inch)
- 1 jar (26 oz.) spaghetti sauce
- 1/2 cup KRAFT Shredded Mozzarella Cheese
Preparation
Step 1
PREHEAT oven to 375°F. Stir water into stuffing mix in medium bowl; let stand 5 minutes. Add meat, egg and Parmesan cheese; mix lightly. Shape into 12 meatballs, each about 2 inches in diameter using a small (2-inch) ice cream scoop, if desired. Place in 15x10x1-inch baking pan.
BAKE 15 to 20 minutes or until cooked through. Meanwhile, cut a thin slice off the top of each roll; set aside. Remove the bread from insides of rolls, leaving 1/4-inch-thick shells. Reserve removed bread for another use.
FILL each roll with 2 Tbsp. of the sauce and 3 meatballs; drizzle with an additional 2 Tbsp. sauce. Sprinkle evenly with mozzarella cheese. Replace tops of rolls. Bake 2 to 3 minutes or until mozzarella cheese is melted.
Kraft Kitchens TipsSize-WiseBalance your food choices during the week to save room for this indulgent sandwich on game day.Make AheadBake meatballs as directed; cool completely. Place in large resealable freezer-weight plastic bags. Freeze up to 2 months. Remove from freezer and thaw as needed. Warm in the microwave before assembling sandwiches as directed.SubstitutePrepare as directed, substituting frozen LOUIS RICH Pure Ground Turkey, thawed, for the ground beef.