Italian Meatball Rolls

• Meat

  • 8 oz Italian-style cooked turkey meatballs, refrigerated

• Produce

  • 2 1/2 cups Cremini mushrooms, fresh
  • 2 cloves Garlic
  • 1/2 cup Onion
  • 1/2 tsp Oregano, dried
  • 1 Oregano, fresh
  • 1/2 tsp Rosemary, dried

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1 8 ounce can Tomato sauce, no-salt-added

• Oils & Vinegars

  • 1 Cooking spray, Nonstick

• Bread & Baked Goods

  • 4 Frankfurter buns, whole wheat

• Dairy

  • 1/4 cup Mozzarella cheese, reduced fat

Found on bhg.com

Directions

• Preheat broiler. Coat a large nonstick skillet with cooking spray; heat skillet over medium heat. Add mushrooms, onion, and garlic; cook for 5 to 10 minutes or until tender, stirring occasionally. Stir in tomato sauce, balsamic vinegar, rosemary, and dried oregano. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Stir in meatballs. Simmer, covered, about 5 minutes more or until meatballs are heated through. Meanwhile, open buns so they lay flat and place on a baking sheet. Broil 4 to 5 inches from the heat about 1 minute or until lightly toasted. Remove tops of buns from baking sheet. Divide meatball mixture among bottoms of buns; sprinkle with cheese. Broil for 1 to 2 minutes more or until cheese is melted. If desired, sprinkle with fresh oregano. Replace tops of buns.

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