- 4 (2 1/2-ounce) hoagie rolls with sesame seeds, split
- 3 tablespoons fat-free milk
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 12 ounces ground turkey breast
- 1 large egg white
- 4 teaspoons olive oil, divided
- 3/4 cup chopped yellow onion
- 1 teaspoon minced fresh garlic
- 1/4 cup dry white wine
- 1 3/4 cups lower-sodium marinara sauce
- 1/4 cup chopped fresh basil
- 1 tablespoon balsamic vinegar
- 5 teaspoons grated Parmigiano-Reggiano cheese
- calories 386
- fat 9.7 g
- satfat 2.4 g
- monofat 4.2 g
- polyfat 1.8 g
- protein 30.2 g
- carbohydrate 46.8 g
- fiber 3.5 g
- cholesterol 36 mg
- iron 4.8 mg
- sodium 688 mg
- calcium 132 mg
How to Make It
Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell. Place torn bread in a large bowl. Add milk, stirring with a fork until smooth. Add oregano, salt, turkey, and egg white to bread mixture, stirring just until combined. Working with damp hands, shape turkey mixture into 12 meatballs.
Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add meatballs; cook 5 minutes, turning to brown on all sides. Remove meatballs from pan. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic to pan; sauté 4 minutes or until tender. Add wine; cook 1 minute, scraping pan to loosen browned bits. Stir in marinara, basil, and vinegar; bring to a boil. Return meatballs to pan. Cover, reduce heat, and simmer 15 minutes or until meatballs are done.
Arrange rolls, cut sides up, on a baking sheet; broil 1 minute or until toasted. Top bottom half of each roll with 3 meatballs, about 1/3 cup sauce, and top half of roll. Sprinkle evenly with Parmigiano-Reggiano.
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