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Open-Faced Meatball Sandwiches

 Open-Faced Meatball Sandwiches
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.”
8 ServingsPrep: 30 min. Cook: 10 min.


  • 1/4 cup egg substitute
  • 1/2 cup soft bread crumbs
  • 1/4 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • Dash salt
  • 1-1/4 pounds lean ground turkey
  • 2 cups garden-style pasta sauce
  • 4 hoagie buns, split
  • 2 tablespoons shredded part-skim mozzarella cheese
  • Shredded Parmesan cheese, optional


  • 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.
  • 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.
  • Spoon meatballs and sauce onto bun halves; sprinkle with mozzarella

2 of 2

Open-Faced Meatball Sandwiches (continued)

Directions (continued)

  • cheese and Parmesan cheese if desired. Yield: 8 servings.
Nutritional Facts: 1 sandwich equals 231 calories, 9 g fat (2 g saturated fat), 60 mg cholesterol, 488 mg sodium, 21 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.