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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
  • Total Time
    Prep: 20 min. Cook: 30 min.
  • Makes
    6 servings


  • 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 (90% lean)
  • 1 jar (14 ounces) marinara or spaghetti sauce
  • 6 Italian rolls or submarine buns, split
  • 6 tablespoons shredded part-skim mozzarella cheese


  • 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.
Nutrition Facts
1 each: 355 calories, 9g fat (4g saturated fat), 53mg cholesterol, 769mg sodium, 40g carbohydrate (7g sugars, 4g fiber), 27g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.

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