The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Between work schedules and after school sports, our weeknights are busy! To keep us all fed during the week, I lean on recipes that require short ingredient lists and little-to-no prep. Dinner hacks, like these Open-Faced Meatball Sandwiches, are lifesavers that always end up being a hit with the kids.
Shortcuts like jarred sauce, frozen meatballs and frozen broccoli are staples in our pantry and freezer for these minimal effort meals. I suggest using Heinen’s frozen garlic Texas toast along with their organic marinara (or any variety of their flavorful pasta sauces), plus frozen meatballs. Heinen’s 6 cheese Italian blend is perfect for topping, but you can also use shredded mozzarella or sliced provolone.
- Cook time:
- Prep time:
- Total time:
- 8 Sandwiches
- 24 oz. jar Heinen’s organic marinara pasta sauce
- 26 oz. package frozen meatballs (dinner-size)
- 1 package Heinen’s frozen garlic Texas toast
- 1 cup Heinen’s 6 cheese Italian blend
- Chopped fresh parsley or basil, optional
- 12 oz. Heinen’s steam in bag broccoli florets
- Preheat the oven to 375˚F. 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 3 saucy meatballs, a little extra sauce and 2 Tbsp. 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.