Serves 4

Prep time 10 minutes

Cook time 35 mintues


2 Tbsp. olive oil
3/4 cup minced onion, divided
1 1/2 tsp. minced garlic, divided
1 1/4 tsp. dried oregano, divided
2 Tbsp. Contadina® Italian Herb Tomato Paste or Contadina® Tomato Paste
1 can (15 oz.) Contadina® Tomato Sauce
1 slice white sandwich bread, torn into very small pieces
1/4 cup milk
1 large egg, beaten
1 lb. lean ground beef
1/4 cup grated Parmesan cheese
1 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbsp. thinly sliced fresh basil leaves
4 soft French sandwich rolls, split and toasted, if desired
4 slices mozzarella cheese


  1. Heat oil in a large, deep skillet over medium heat. Add 1/4 cup onion, 1/2 tsp. garlic and 1/2 tsp. oregano; and cook 2 to 3 minutes or until softened. Add tomato paste and cook about 1 minute, stirring constantly, until paste browns slightly. Stir in tomato sauce; cover and simmer on medium-low heat while preparing meatballs.

  2. Place bread, milk and egg in a large bowl; smash with a fork until bread is moistened and a paste forms. Mix in 1/2 cup onion, 1 tsp. garlic, 3/4 tsp. oregano, ground beef, Parmesan, salt and pepper just until combined. Form into 1 1/2-inch meatballs (about 2 Tbsp. each) and drop into simmering sauce in a single layer. Do not stir.

  3. Cover and simmer about 20 minutes, stirring gently halfway through, until meatballs are cooked through and tender. Sprinkle with basil. Place a slice of mozzarella in each sandwich roll, then top with meatballs and serve with sauce for dipping, if desired.

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