Open-Faced Meatball Subs

Name: Open-Faced Meatball Subs
Total time: 30 min
Yield: Serves 4 (serving size: 1 open-faced sandwich)
Ingredients: 8 ounces 99% lean ground turkey breast; ¼ cup chopped fresh flat-leaf parsley; 3 tablespoons whole-wheat panko (Japanese breadcrumbs); 1 teaspoon grated lemon rind; ½ teaspoon onion powder; ½ teaspoon garlic powder; ¼ teaspoon kosher salt; ¼ teaspoon black pepper; 1 large egg, lightly beaten; 1 tablespoon extra-virgin olive oil, divided; 2 cups fresh marinara sauce; ½ cup water; 3 garlic cloves, finely chopped; 5 ounces fresh baby spinach; 2 (2.5-oz.) whole-wheat hoagie rolls, halved horizontally; 4 (3/4-oz.) slices reduced-fat provolone cheese

5 Ratings
5 Reviews

Grab a knife and fork for these mile-high Italian subs.

By Robin Bashinsky

Recipe by Cooking Light July 2016

Gallery

Credit: Iain Bagwell; Styling: Kay E. Clarke

Recipe Summary

active:

30 mins

total:

30 mins

Yield:

Serves 4 (serving size: 1 open-faced sandwich)

Nutrition Info

Directions

Step 1
Preheat broiler to high.

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Step 2
Combine first 9 ingredients in a bowl. Shape turkey mixture into 12 meatballs.
Step 3
Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add meatballs to pan; cook 4 minutes, turning to brown on all sides. Add sauce and 1/2 cup water; cook 7 minutes. Place meatball mixture in a bowl.
Step 4
Wipe out pan with paper towels; return to medium-high heat. Add remaining oil and garlic; cook 30 seconds. Add spinach; cook 2 minutes, stirring until wilted. Place bread pieces, cut side up, on a baking sheet; top evenly with spinach, meatball mixture, and cheese. Broil 1 minute or until cheese is melted.

Nutrition Facts

Per Serving:

400 calories; fat 17g; saturated fat 4.5g; mono fat 7.8g; poly fat 2g; protein 28g; carbohydrates 38g; fiber 8g; cholesterol 80mg; iron 4mg; sodium 625mg; calcium 287mg; sugars 10g; added sugar 3g.

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Kelly

07/24/2018

My husband and son both loved it and we all liked the ground turkey. Agree to not have the water in there and I did add a little more spice to the meatballs. Will make again!

Susan

01/06/2017

We used bottled sauce but otherwise followed the recipe as written. We found it very bland - nothing to excite the taste buds. We will not make it again.

daneanp

07/27/2016

Pretty good. Odd to have spinach here. Not bad, but different. I used jar sauce and omitted the water. Hubby wolfed it down. I think a little fresh basil would add a lot. I also will toast the bread before topping next time.

Julie

07/25/2016

I followed the previous review and used low-salt commercial, pasta sauce and omitted the 1/2 cup of water. These are really good and super flavorful. I accidentally forgot the egg and they still came out great. They are a bit messy so don't eat these wearing beautiful white shirts! I will definitely make this again.

Mariah

06/14/2016

This is was a huge hit with adults and kids alike. Meatballs were delicious! Lemon zest added wonderful flavor. Only suggestion would be if using jarred sauce you could probably omit the 1/2 cup in step 3. Sauce was a bit thin for our taste.

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Open-Faced Meatball Subs

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Open-Faced Meatball Subs

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Open-Faced Meatball Subs

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Open-Faced Meatball Subs