Ingredients
1 tablespoon vegetable oil
1 garlic clove, crushed with press
1 cup chopped onion
1 tablespoon plus 1/2 teaspoon favorite burger seasoning
1 large egg
1-3/4 pounds ground chuck
2 tablespoons plain dried breadcrumbs
1-1/2 tablespoons chopped fresh parsley
1 (14-ounce) package Hawaiian sweet rolls, sliced lengthwise and separated
3 slices provolone cheese, cut into quarters
24-36 large baby spinach leaves
1/4 cup chopped drained jarred roasted red peppers
Directions
Preheat oven to 425°. In large skillet, heat oil, garlic, onion and 1/2 teaspoon seasoning over medium heat 15 minutes or until the onion is soft, stirring occasionally; remove from heat and let cool.
In small bowl, whisk egg. In large bowl, gently mix ground chuck, breadcrumbs, remaining 1 tablespoon burger seasoning, parsley, onion mixture and 1-1/2 tablespoons egg (reserve remaining whisked egg for another use).
Form ground chuck mixture into 12 meatballs (about 1/3 cup each). Place on cookie sheet. Bake 20 minutes; top each with 1 piece cheese and bake 2 minutes or until internal temperature of meatballs reaches 160°.
Layer bottom halves of buns with spinach leaves, meatballs and roasted red peppers; cover with top halves.