Open-Faced Meatball Sandwiches
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The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
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!
Recipes with short ingredient lists and little-to-no prep can be lifesavers on busy weeknights. This recipe features Heinen’s frozen garlic Texas toast topped with frozen meatballs smothered in Heinen’s organic marinara and a six cheese Italian blend. Shortcuts like jarred sauce, frozen meatballs, and frozen broccoli for a side, which you might already have in your pantry and freezer, make this a minimal-effort meal that your dinnertime crew is sure to love.
Why You’ll Love This Recipe
- Quality shortcuts make for prep minimal effort. Ingredients like jarred marinara sauce, frozen meatballs, and Texas toast make this recipe easy to whip up when you’re short on time or looking for a low-effort dinner.
- It’s a fun spin on a classic sandwich. Finding inspiration for new dinner ideas can be difficult, but turning flavors and recipes you love into new concepts is a great way to mix things up! These open-faced meatball sandwiches will do just the trick if you’re looking for something different, but familiar.
- Each ingredient can be stored separately for easy leftovers or meal prep. The cooked meatballs and sauce reheat well the next day, which means this recipe can easily be meal prepped by storing the meatballs and sauce separate from the Texas toast!
Open-Faced Meatball Sandwiches
Cook time: 35min Prep time: 10min Total time: 45min
Servings: 8 Sandwiches
Ingredients
- 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 six cheese Italian blend
- Fresh chopped parsley or basil, optional
- 12 oz. Heinen’s steam-in-bag broccoli florets
Instructions
- 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 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.
