Spinach Meatball Subs
Light & Tasty
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These scrumptious sandwiches feature moist and tender meatballs prepared with a host of seasonings and spinach. Baked, then topped with sauce and mozzarella cheese, the mouth-watering handhelds from Susan Corpman of Newhall, Iowa will soon become much-requested favorites.
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 20 min. Cook: 30 min.
Ingredients:
- 2 large fresh mushrooms, quartered
- 2 tablespoons Worcestershire sauce
- 6 garlic cloves, minced
- 2 tablespoons Italian seasoning
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/4 cup grated Parmesan cheese
- 2 egg whites
- 1 pound lean ground beef
- 1 jar (14 ounces) marinara or spaghetti sauce
- 6 Italian rolls or submarine buns, split
- 6 tablespoons shredded part-skim mozzarella cheese
Directions:
In a food processor, combine the first six ingredients; cover and process until blended. Add the egg whites, spinach and Parmesan cheese; cover and process until blended. Transfer to a large bowl; crumble beef over mixture and mix well.
Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a shallow pan. Bake at 400° for 10-13 minutes or until meat is no longer pink; drain.
Place the marinara sauce in a large saucepan; add meatballs. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Spoon meatballs and sauce onto rolls. Sprinkle with mozzarella cheese. Broil for 5-8 minutes or until cheese is melted. Yield: 6 servings.