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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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 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 |
1 jar (14 ounces) marinara or spaghetti sauce |
6 italian rolls or submarine buns, split |
6 tablespoons shredded part-skim mozzarella cheese |
Directions:
1. 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.
2. 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.
3. Place the marinara sauce in a large saucepan; add meatballs. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
4. Spoon meatballs and sauce onto rolls. Sprinkle with mozzarella cheese. Broil for 5-8 minutes or until cheese is melted. Yield: 6 servings.
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