Turkey Meatball Reuben Subs

Photo: John Autry; Styling: Cindy Barr

Yield: 4 servings (serving size: 1 sandwich)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 428
  • Fat: 16.8g
  • Saturated fat: 7g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 1.1g
  • Protein: 31.5g
  • Carbohydrate: 40g
  • Fiber: 4.1g
  • Cholesterol: 76mg
  • Iron: 3.7mg
  • Sodium: 723mg
  • Calcium: 308mg

Ingredients

  • 2 teaspoons paprika, divided
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon bottled minced garlic
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 pound ground turkey
  • Cooking spray
  • 4 (3-ounce) wheat submarine rolls (such as Cobblestone Mill)
  • 1 1/3 cups packaged coleslaw
  • 1/4 cup reduced-fat Thousand Island dressing
  • 4 (1-ounce) slices Swiss cheese

Preparation

  1. 1. Preheat broiler.
  2. 2. Combine 1 1/2 teaspoons paprika, coriander, and next 6 ingredients (through turkey). Shape into 16 meatballs (about 1 heaping tablespoon each). Place meatballs on a broiler pan coated with cooking spray, and broil for 8 minutes or until done, turning once.
  3. 3. While meatballs cook, hollow out bread, leaving a 1/2-inch-thick shell, and reserve torn bread for another use. Combine the coleslaw, dressing, and remaining 1/2 teaspoon paprika. Arrange 4 meatballs and 1 cheese slice inside each roll. Place the sandwiches on broiler pan, and broil for 1 minute or until cheese melts. Divide slaw among sandwiches.
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