Open Faced Meatball Sandwiches (Healthy) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a healthier version of a classic favorite! I usually have leftover meatballs. You can freeze them for later or save them in the fridge and use with pasta later in the week! Ingredients:
1/4 cup egg substitute |
1/2 cup soft breadcrumbs |
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 |
1 dash salt |
1 1/4 lbs lean ground turkey |
2 cups garden style pasta sauce (paul newmans sockarooni works great) |
4 submarine buns or 4 hoagie rolls |
2 tablespoons shredded part-skim mozzarella cheese |
shredded parmesan cheese (optional) |
Directions:
1. In a large bowl, combine first 9 ingredients. Crumble Turkey over mixture;mix well.
2. Shape into meatballs 1 inch each.
3. In a large skillet coated with nonstick cooking spray, brown meatballs in batches if necessary. Drain.
4. Place meatballs in a large saucepan.
5. Add the pasta sauce;bring to a boil. Reduce heat;cover and simmer for 10-15 minutes or until meat is no longer pink.
6. Spoon meatballs and sauce onto buns;sprinkle with cheese.
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