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Open-Faced Meatball Sandwiches

Total Time

Prep: 30 min. Cook: 10 min.

Makes

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

  • 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

Directions

  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.
  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.
  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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