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Spinach Meatball Subs

 Spinach Meatball Subs
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 mouthwatering handhelds from Susan Corpman of Newhall, Iowa will soon become much-requested favorites.—Susan Corpman, Newhall, Iowa
6 ServingsPrep: 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 ground beef
    X
    With Johnsonville Italian Sausage.

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  • 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.

2 of 2

Spinach Meatball Subs (continued)

Directions (continued)

  • 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.
Nutritional 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.