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Spinach Meatball Subs Recipe

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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.

This recipe is:

Healthy

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6 Servings
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.

Nutrition Facts: 1 sandwich equals 355 calories, 9 g fat (4 g saturated fat), 53 mg cholesterol, 769 mg sodium, 40 g carbohydrate, 4 g fiber, 27 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.

Spinach Meatball Subs published in Light & Tasty August/September 2006, p66

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