Open Faced Meatball Sandwiches Healthy Recipes

OPEN-FACED MEATBALL SANDWICHES

Open-Faced Meatball Sandwiches image

My husband and I love meatball subs, so I tried to come up with a different version that's easy to make after a hard day," Karen Barthel relates from North Canton, Ohio. "The meatballs freeze well, too."

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1/4 cup egg substitute
1/2 cup soft bread crumbs
1/4 cup finely chopped onion
2 garlic cloves, minced
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
Dash salt
1-1/4 pounds lean ground turkey
2 cups garden-style pasta sauce
4 hoagie buns, split
2 tablespoons shredded part-skim mozzarella cheese
Shredded Parmesan cheese, optional

Steps:

In a large bowl, combine the first nine ingredients. Crumble turkey over mixture and mix well. Shape into 1-in. meatballs. In a large skillet coated with cooking spray, brown meatballs in batches; drain. , Place meatballs in a large saucepan. Add the pasta sauce; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. , Spoon meatballs and sauce onto bun halves; sprinkle with mozzarella cheese and Parmesan cheese if desired.

Nutrition Facts : Calories 275 calories, Fat 10g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 542mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

OPEN-FACED MEATBALL SANDWICHES

Open-faced Meatball Sandwiches image

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/4 lbs. lean ground beef
1 large egg
1/4 cup breadcrumbs
1/8 cup milk
1 garlic clove, chopped
1/2 tsp. dried oregano
Salt and freshly cracked pepper to taste
1 (700 ml) jar basil tomato pasta sauce
1/2 cup water
4 thick slices Italian bread

Steps:

Preheat the oven to 400 degrees F. Combine the first seven ingredients in a bowl. Roll the mixture into 2" balls and place on a parchment paper-lined or non-stick baking sheet. Bake until cooked through, about 20 to 25 minutes. Meanwhile, place the pasta sauce and water in a medium-sized pot and bring to a simmer over medium heat. When the meatballs are cooked, drain them well; add them to the sauce and simmer, partially covered, for 10 minutes. Divide and mound the meatballs on the slices of Italian bread and, if desired, serve with freshly grated Parmesan cheese. Use other ground meats to make these meatballs, such as pork, veal or turkey. Or, use a mix of meats, such as ground beef, pork and veal. Instead of tomato basil, use another type of pasta sauce, such as roasted garlic or mushroom. Serve the meatballs on a different type of bread, such as olive or sourdough.

OPEN-FACED MEATBALL SUBS

Open-Faced Meatball Subs image

My husband and I love classic meatball subs, but I wanted to create a version that's fast to fix after a long day. This recipe comes together in a snap, and the meatballs are freezer-friendly as well.

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1/4 cup egg substitute
1/2 cup soft bread crumbs
1/4 cup finely chopped onion
2 garlic cloves, minced
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
Dash salt
1-1/4 pounds lean ground beef (90% lean)
2 cups garden-style pasta sauce
4 hoagie buns, split
2 tablespoons shredded part-skim mozzarella cheese
Shredded Parmesan cheese, optional

Steps:

In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 40 meatballs. In a large skillet coated with cooking spray, brown meatballs in batches; drain. , Place meatballs in a large saucepan. Add pasta sauce; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Spoon meatballs and sauce onto bun halves; sprinkle with mozzarella and Parmesan cheese if desired.

Nutrition Facts : Calories 277 calories, Fat 10g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 506mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

OPEN FACED MEATBALL SANDWICHES (HEALTHY)

Open Faced Meatball Sandwiches (Healthy) image

This is a healthier version of a classic favorite! I usually have leftover meatballs. You can freeze them for later or save them in the fridge and use with pasta later in the week!

Provided by Mrs. Doeinck

Categories One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup egg substitute
1/2 cup soft breadcrumbs
1/4 cup finely chopped onion
2 garlic cloves, minced
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 dash salt
1 1/4 lbs lean ground turkey
2 cups garden style pasta sauce (paul newmans sockarooni works great)
4 submarine buns or 4 hoagie rolls
2 tablespoons shredded part-skim mozzarella cheese
shredded parmesan cheese (optional)

Steps:

In a large bowl, combine first 9 ingredients. Crumble Turkey over mixture;mix well.
Shape into meatballs 1 inch each.
In a large skillet coated with nonstick cooking spray, brown meatballs in batches if necessary. Drain.
Place meatballs in a large saucepan.
Add the pasta sauce;bring to a boil. Reduce heat;cover and simmer for 10-15 minutes or until meat is no longer pink.
Spoon meatballs and sauce onto buns;sprinkle with cheese.

Nutrition Facts : Calories 461.3, Fat 14.3, SaturatedFat 3.4, Cholesterol 77.7, Sodium 1002.2, Carbohydrate 52.9, Fiber 2.4, Sugar 9.4, Protein 28.5

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