Italian Meatball Rolls

Italian Meatball Rolls
Photo: Karla Conrad
Total Time:
30 mins


  • Nonstick cooking spray

  • 2 ½ cup thinly sliced fresh cremini mushrooms

  • ½ cup chopped onion (1 medium)

  • 2 cloves garlic, minced

  • 1 8 ounce can no-salt-added tomato sauce

  • 2 tablespoon balsamic vinegar

  • ½ teaspoon dried rosemary, crushed

  • ½ teaspoon dried oregano, crushed

  • 8 ounce refrigerated Italian-style cooked turkey meatballs (8 meatballs), halved if desired

  • 4 whole wheat frankfurter buns, split

  • ¼ cup finely shredded reduced-fat mozzarella cheese (1 ounce)

  • Snipped fresh oregano (optional)


  1. 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.

  2. 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.

Nutrition Facts (per serving)

323 Calories
11g Fat
35g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 323
% Daily Value *
Total Fat 11g 14%
Saturated Fat 3g 15%
Cholesterol 65mg 22%
Sodium 600mg 26%
Total Carbohydrate 35g 13%
Protein 20g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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