Open-Faced Meatball Sandwiches |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My husband and I love meatball subs, so I tried to come up with a different version thatâs easy to make after a hard day,â Karen Barthel relates from North Canton, Ohio. âThe meatballs freeze well, too.â 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. Yield: 8 servings.
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