California Meatball Sandwiches Recipe

Ingredients

1/2

cup drained oil-packed julienne-cut sun-dried tomatoes in herbs (from 6.5-oz. jar), reserving 1 tablespoon oil

2

cups frozen bell pepper and onion stir-fry (from 1-lb. pkg.)

18

cooked Italian Square Meatballs (p. 79) or 24 frozen cooked meatballs (about 12 oz.), thawed

4

hoagie buns, split

1/4

cup mayonnaise or salad dressing

1

cup shredded lettuce or lettuce leaves

Preparation

In 12-inch nonstick skillet, heat reserved 1 tablespoon sun-dried tomato oil over medium-high heat until hot. Add bell pepper and onion stir-fry; cook 4 to 6 minutes or until tender, stirring occasionally.

Stir in meatballs; cover and cook 5 minutes or until thoroughly heated, stirring occasionally.

Spread cut sides of buns with mayonnaise. Fill buns with lettuce, sun-dried tomatoes and meatball mixture.