Serves: 10
Total Calories: 225
1. In large bowl stir together egg and 1/3 cup of the marinara sauce. Stir in KELLOGG'S CORN FLAKE Crumbs, parsley, Italian seasoning, fennel and salt. Add beef and sausage. Mix well. Shape mixture into 40 meatballs, each about 1 1/4-inch. Place on rack of broiler pan coated with nonstick cooking spray.
2. Bake at 400°F for 15 minutes or until no longer pink.* Transfer meatballs to large saucepan. Stir together remaining marinara sauce and red pepper. Pour over meatballs. Cook over medium heat, stirring occasionally, until mixture boils. Reduce heat. Simmer, uncovered for 5 minutes.
3. Thinly slice pepper halves. Horizontally split rolls. Spoon meatballs and sauce into rolls. Immediately top with mozzarella cheese and pepper slices.
*NOTE: Make meatballs ahead of time and bake as directed in recipe above. Cool for 10 minutes. Transfer to baking dish. Cover and refrigerate for up to 2 days. To serve, continue as directed above, except simmer for 10 minutes.
This Italian Meatball Sandwiches recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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