Meatball Subs

Meatball Subs Recipe
Photo: Iain Bagwell; Styling: Missie Neville Crawford
These meaty, saucy, two-napkin sandwiches are destined for heavy dinnertime rotation.

Yield:

Serves 4 (serving size: 1 sandwich)
Total time: 29 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 29 Minutes
Total: 29 Minutes

Nutritional Information

Calories 423
Fat 16 g
Satfat 6.2 g
Monofat 5.6 g
Polyfat 1.7 g
Protein 25.7 g
Carbohydrate 44.3 g
Fiber 4.8 g
Cholesterol 100 mg
Iron 4.1 mg
Sodium 708 mg
Calcium 107 mg

Ingredients

1/3 cup panko (Japanese breadcrumbs)
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
12 ounces ground sirloin (90% lean)
3 garlic cloves, minced
1 large egg
Cooking spray
2 yellow bell peppers, halved and seeded
1 1/3 cups lower-sodium marinara sauce
3/4 cup sliced onion
4 (2-ounce) hoagie sandwich buns
2 ounces fresh mozzarella cheese, thinly sliced
Thinly sliced basil (optional)

Preparation

1. Preheat broiler to high.

2. Combine first 6 ingredients in a bowl; mix gently. Working with damp hands, gently shape beef mixture into 16 meatballs. Arrange meatballs in a single layer on a heavy-duty baking sheet coated with cooking spray, leaving 6 inches of open space on one end. Place bell pepper halves, skin sides up, on open space on pan. Broil 6 inches from heat for 7 minutes, turning meatballs once. Remove pan from oven. Place peppers in a small paper bag; fold to close tightly. Let stand for 10 minutes. Remove peppers from bag. Peel and slice into 1/4-inch-thick strips.

3. Bring marinara sauce to a simmer in a large skillet over medium-low heat; add meatballs, tossing to coat. Keep warm.

4. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add onion slices; cook 4 minutes on each side or until charred. Remove onion from pan.

5. Coat insides of buns with cooking spray, and broil 2 minutes or until toasted. Top each bun with 4 meatballs and 1/3 cup sauce. Divide peppers, onions, and cheese evenly among sandwiches; broil sandwiches 2 minutes or until bubbly and browned. Garnish with basil, if desired.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Julianna Grimes,

Cooking Light

September 2013
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