Meatball Panini

[bookwoman]

Meatball Panini
Cook Time:15 minutes
Prep Time:25 minutes
Servings:6

Ingredients
1 egg (slightly beaten)
¼ c. fine dry bread crumbs
2 tbsp. finely chopped onion
1 tsp. crushed fennel seed crushed (optional)
1 lb. ground beef or bulk pork sausage
1(26-ounce) jar Classico® di Capri (Sun-Dried Tomato) Pasta Sauce
6 Italian rolls or bratwurst buns (split horizontally)
¾ c. (3 oz.) shredded mozzarella cheese



Directions:
Preheat oven to 400º. In medium bowl, stir together egg, bread crumbs, onion and fennel seed if desired; add beef or pork and mix well. Shape into 24 meatballs. Place meatballs in shallow baking pan. Bake, uncovered, about 15 minutes or until meatballs are fully cooked. Drain on paper towels. In medium saucepan, bring pasta sauce to boil. Gently stir in meatballs; heat through. Hollow out bottom half of each roll, reserving bread crumbs for another use. Toast rolls (if desired) by broiling 3 to 4 inches from heat 1 to 2 minutes. Spoon 4 meatballs and some sauce into bottom half of each roll; sprinkle with cheese and top with roll top.

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