Italian Meatball Sandwich

Photo: Oxmoor House

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

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Nutritional Information

Amount per serving
  • Calories: 269
  • Calories from fat: 0.0%
  • Fat: 7.6g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 25.8g
  • Carbohydrate: 23.4g
  • Fiber: 1.2g
  • Cholesterol: 60mg
  • Iron: 0.0mg
  • Sodium: 621mg
  • Calcium: 0.0mg

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

  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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