ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Meatball Sandwiches

Photo: Leigh Beisch
Yield Makes 4 servings (serving size: 1 sandwich)
Prep: 20 minutes; Cook: 16 minutes

Ingredients

  • 1 pound ground sirloin
  • 2 tablespoons seasoned breadcrumbs
  • 1 3/4 cups tomato-and-basil pasta sauce (such as Classico), divided
  • 1/4 teaspoon salt
  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup thinly sliced onion
  • 4 (6-inch) hoagie or French bread rolls, toasted if desired
  • 1/2 cup preshredded part-skim mozzarella cheese
  • 2 tablespoons chopped fresh basil (optional)

Nutrition Information

  • calories 417
  • fat 13 g
  • satfat 6 g
  • monofat 3 g
  • polyfat 2 g
  • protein 34 g
  • carbohydrate 41 g
  • fiber 4 g
  • cholesterol 68 mg
  • iron 3 mg
  • sodium 849 mg
  • calcium 226 mg

How to Make It

  1. Combine sirloin, breadcrumbs, 1/4 cup sauce, and salt in a bowl; shape mixture into 12 (1-inch) meatballs.

  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add meatballs; cook 6 minutes, browning on all sides. Drain well. Wipe pan with a paper towel.

  3. Return meatballs to the pan over medium-high heat. Add green bell pepper and onion; cook 3 minutes, stirring occasionally.

  4. Add 1 1/2 cups sauce; cover, reduce heat, and simmer 8 minutes or until thoroughly heated. Spoon meatball mixture into rolls; top with mozzarella cheese and, if desired, basil. Let stand 1 minute before serving to melt cheese.

  5. Note: Nutritional analysis includes Sugars 5g.