Open Search
Close Search

This ooey gooey sandwich is one that the whole family will love!

  • Prep Time:

  • Total Time:

  • Share

  • Vote


1 vote


  • 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


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.