Ingredients

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• 4 slices Villaggio® Whole Wheat Bread
• 1/4 lb (125 g) each lean ground beef and ground veal
• 1/2 tsp (2 mL) garlic powder
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) dried oregano
• 1/4 tsp (1 mL) pepper
• 4 (1/2-inch/1 cm) cubes mozzarella cheese
• 2 cups (500 mL) strained tomatoes or tomato sauce with basil
• 2 tbsp (30 mL) finely grated Parmesan cheese

Directions

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Mix ground beef with ground veal, garlic powder, salt, oregano and pepper. Roll and shape into 4 meatballs. Press 1 cube mozzarella into center of each meatball. Form meat around to enclose.

Meanwhile bring strained tomatoes to a simmer set over medium heat. Add meatballs. Simmer, covered for 20 minutes or until meatballs are cooked through and tender.

Preheat Panini press according to manufacturer’s instructions. Sandwich 2 meatballs between 2 slices of bread. Top each with 1 tbsp (15 mL) Parmesan cheese. Cook sandwich in press for 2 to 3 minutes for 2 to 3 minutes or until bread is toasted. Serve with extra sauce.