Italian Meatball Sandwich

Italian Meatball Sandwich Recipe
Photo: Oxmoor House

Yield:

6 servings (serving size: 1 sandwich)

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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

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.

Preheat oven to 400°.

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

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.

All-New Complete Step-by-Step Diabetic,

Oxmoor House

March 2006
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