Italian Meatball Sandwich Rolls

Main Ingredient: Black Canyon® Angus Ground Beef
Servings: 12



1 pound Black Canyon® Angus Ground Beef
1/4 cup seasoned dry bread crumbs
1 teaspoon fennel seed
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/8 to 1/4 teaspoon crushed red pepper
2 eggs, divided
12 cherry-sized mozzarella balls (about 6 ounces)
12 ounces refrigerated pizza dough
2 tablespoons shredded Parmesan cheese
Marinara sauce, chopped basil leaves (optional)


  1. Preheat oven to 400°F. Combine ground beef, bread crumbs, fennel seed, salt, coriander, garlic powder, paprika, black pepper, crushed red pepper, and 1 egg in large bowl; mixing thoroughly. Shape into 12, 2-inch meatballs. Place a mozzarella ball in the middle of each meatball, making sure the mozzarella ball is completely covered with the beef mixture. Place meatballs on aluminum-foiled lined broiler rack coated with cooking spray. Bake in 400°F oven 17 to 19 minutes.
  1. Cut dough into 12 pieces, about 1 ounce each. Stretch each piece to cover 1 meatball, pinching the edges to seal. Place on parchment-lines shallow-rimmed baking sheet, seam-side down. Place remaining 1 egg in small bowl, beat with a fork. Brush rolls with egg; top with Parmesan cheese.
  1. Bake rolls in 400°F oven 10 to 12 minutes or until golden brown. Serve with marinara sauce and basil, as desired.

Nutritional Information

Nutrition information per serving, using 93% lean ground beef: 232 Calories; 12 g Total Fat (5.7 g Saturated Fat; 0 g Trans Fat; 0.3 g Polyunsaturated Fat; 1.5 g Monounsaturated Fat;) 79 mg Cholesterol; 264 mg Sodium; 15 g Total Carbohydrate; 0.5 g Dietary Fiber; 17 g Protein; 2 mg Iron; 142 mg Potassium; 2.2 mg Niacin; 0.2 mg Vitamin B6; 1 mcg Vitamin B12; 2.3 mg Zinc; 10.4 mcg Selenium; 56.3 mg Choline.

This recipe is an excellent source of Protein; and a good source of Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.