Open-Faced Meatball Sandwiches
TOTAL TIME: Prep: 30 min. Cook: 10 min.
YIELD: 8 servings.
My husband and I love meatball subs, so I tried to come up with a different version that’s easy to make after a hard day,” Karen Barthel relates from North Canton, Ohio. “The meatballs freeze well, too.”
Ingredients
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1/4 cup egg substitute
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1/2 cup soft bread crumbs
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1/4 cup finely chopped onion
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2 garlic cloves, minced
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1/2 teaspoon onion powder
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1/2 teaspoon dried oregano
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1/2 teaspoon dried basil
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1/4 teaspoon pepper
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Dash salt
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1-1/4 pounds lean ground turkey
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2 cups garden-style pasta sauce
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4 hoagie buns, split
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2 tablespoons shredded part-skim mozzarella cheese
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Shredded Parmesan cheese, optional
Directions
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1.
In a large bowl, combine the first nine ingredients. Crumble turkey over mixture and mix well. Shape into 1-in. meatballs. In a large skillet coated with cooking spray, brown meatballs in batches; drain.
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2.
Place meatballs in a large saucepan. Add the pasta sauce; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink.
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3.
Spoon meatballs and sauce onto bun halves; sprinkle with mozzarella cheese and Parmesan cheese if desired.
Nutrition Facts
1 each: 275 calories, 10g fat (3g saturated fat), 60mg cholesterol, 542mg sodium, 28g carbohydrate (8g sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
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