MEATLESS MEATBALL PARM SLIDERS
Yield Portion Size
| 36 |
Gardein® Meatless Meatballs
|
| 2 quarts | |
| 36 |
Slider buns
|
| 18 slices (1 oz each) |
Part-skim mozzarella cheese, cut in half diagonally
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 401 mg | 40% |
| Carbohydrate | 52 g | 17% |
| Cholesterol | 18 mg | 6% |
| Total Fat | 13 g | 20% |
| Iron | 5 mg | 26% |
| Potassium | 265 mg | 0% |
| Calories | 417 kcal | 21% |
| Sodium | 1211 mg | 50% |
| Protein | 25 g | 50% |
| Polyunsaturated Fat | 3 g | 14% |
| Saturated Fat | 4 g | 19% |
| Sugars | 12 g | 1% |
| Vitamin C | 9 mg | 15% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Preheat oven to 350°F. Place meatballs in a 4-qt sauce pan. Cover with marinara and bring to a simmer. Cook 15 minutes or until internal temperature reaches (165°F)
-
Step 2
Place open buns on baking sheet. Spoon sauce on bottom of each bun; place 1 meatball on each bun and more sauce, if desired. Top each with mozzarella cheese. Bake 5 minutes or until cheese melts and bun tops are lightly crisped. Close with tops of buns.
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