Open-Faced Meatball Subs

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Open-Faced Meatball Subs Recipe

Photo: Iain Bagwell; Styling: Kay E. Clarke

Grab a knife and fork for these mile-high Italian subs.

Serves 4 (serving size: 1 open-faced sandwich)


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8 ounces 99% lean ground turkey breast
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons whole-wheat panko (Japanese breadcrumbs)
1 teaspoon grated lemon rind
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
1 tablespoon extra-virgin olive oil, divided
1/2 cup water
3 garlic cloves, finely chopped
5 ounces fresh baby spinach
2 (2.5-oz.) whole-wheat hoagie rolls, halved horizontally
4 (3/4-oz.) slices reduced-fat provolone cheese


Active: 30 Minutes
Total: 30 Minutes

1. Preheat broiler to high.

2. Combine first 9 ingredients in a bowl. Shape turkey mixture into 12 meatballs.

3. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add meatballs to pan; cook 4 minutes, turning to brown on all sides. Add sauce and 1/2 cup water; cook 7 minutes. Place meatball mixture in a bowl.

4. Wipe out pan with paper towels; return to medium-high heat. Add remaining oil and garlic; cook 30 seconds. Add spinach; cook 2 minutes, stirring until wilted. Place bread pieces, cut side up, on a baking sheet; top evenly with spinach, meatball mixture, and cheese. Broil 1 minute or until cheese is melted.

Created date

May 2016

Nutritional Information

Calories 400
Fat 17 g
Satfat 4.5 g
Monofat 7.8 g
Polyfat 2 g
Protein 28 g
Carbohydrate 38 g
Fiber 8 g
Cholesterol 80 mg
Iron 4 mg
Sodium 625 mg
Calcium 287 mg
Sugars 10 g
Est. Added Sugars 3 g