Open Faced Meatball Sandwich



  • 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: In a large bowl, combine the first nine ingredients. Crumble turkey over mixture and mix well. Shape into 40 meatballs, 1 in. each. 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 cheese and Parmesan cheese if desired.

Prep time: 30 minutes - Cook time: 10 - Yield: 8 servings.

Nutritional Analysis: 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.

Originally published as Open-Faced Meatball Sandwiches in Taste of Home April/May 2006, p23

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