Serves: 4

Prep time: 15 minutes, plus 30 minutes chilling time

Cook Time: 25 minutes


9 Dinner Rolls, split

1/4 Cup Whole Milk

1 LB Caramelized Onion Seasoned 85% Lean Ground Beef

1/4 Cup Ricotta Cheese

1 Egg, beaten to blend

2 Garlic Cloves, minced

1 Tbsp Olive Oil

1 15-oz Can Tomato Sauce

1/2 Cup Grated Parmesan Cheese

4 Basil Leaves, torn

4 Slices Mozzarella Cheese, halved


  1. In large bowl, tear 1 dinner roll into crumbs to equal 1 cup. Add milk, 2 tsp salt, and 1/2 tsp pepper. Set aside 5 minutes. Mix in beef, ricotta, egg, and garlic. Form into 8 balls and chill 30 minutes.
  2. Heat large nonstick skillet over medium-high heat. Add oil. When hot, add meatballs and cook for 8 minutes, or until brown all over. Stir in tomato sauce and ¼ cup water.
  3. Simmer, turning meatballs occasionally, for 10 minutes, or until they are cooked through. Stir in 1/4 cup Parmesan and basil.
  4. Lay 8 rolls, cut side up, on a baking sheet. Broil for 1 minute, or until toasted. Set roll tops aside. Divide meatballs and some sauce among roll bottoms. Top with mozzarella and broil 2 minutes, or until cheese is golden.
  5. Sprinkle with remaining Parmesan. Cover with roll tops and serve with remaining sauce.