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Italian Meatball Sandwich

Photo: Oxmoor House
Yield 6 servings (serving size: 1 sandwich)

Ingredients

  • 6 (2-ounce) whole wheat submarine loaves
  • 1 pound ground round
  • 1/4 cup finely chopped onion
  • 3 tablespoons Italian-seasoned breadcrumbs
  • 2 tablespoons water
  • 1/4 teaspoon pepper
  • 1 large egg white, lightly beaten
  • 1 1/2 cups low-fat, reduced-sodium pasta sauce
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Nutrition Information

  • calories 269
  • caloriesfromfat 0.0 %
  • fat 7.6 g
  • satfat 2.4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 25.8 g
  • carbohydrate 23.4 g
  • fiber 1.2 g
  • cholesterol 60 mg
  • iron 0.0 mg
  • sodium 621 mg
  • calcium 0.0 mg

How to Make It

  1. Cut an oval piece out of top of each loaf. Reserve oval pieces for another use.

  2. Combine meat and next 5 ingredients. Shape into 36 (1-inch) balls. Cook meatballs in a large nonstick skillet over medium heat 8 to 10 minutes or until browned on all sides. Remove from heat, and pat dry.

  3. Preheat oven to 400°.

  4. Return meatballs to pan; add pasta sauce. Cook over medium-low heat 10 minutes or until thoroughly heated.

  5. Place loaves on a baking sheet; top each with 6 meatballs. Spoon sauce evenly over meatballs. Sprinkle evenly with cheese. Bake at 400° for 5 minutes or until cheese melts.

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