Italian Meatball Sandwich

Yield: 6 servings (serving size: 1 sandwich)

Ingredients

• 6  (2-ounce) whole wheat submarine loaves
• 1  pound  ground round
• 1/4  cup  finely chopped onion
• 3  tablespoons  Italian-seasoned breadcrumbs
• 2  tablespoons  water
• 1/4  teaspoon  pepper
• 1  large egg white, lightly beaten
• 1 1/2  cups  low-fat, reduced-sodium pasta sauce
• 3/4  cup  (3 ounces) shredded part-skim mozzarella cheese

Preparation

Cut an oval piece out of top of each loaf. Reserve oval pieces for another use.

Combine meat and next 5 ingredients. Shape into 36 (1-inch) balls. Cook meatballs in a large nonstick skillet over medium heat 8 to 10 minutes or until browned on all sides. Remove from heat, and pat dry.

Preheat oven to 400°.

Return meatballs to pan; add pasta sauce. Cook over medium-low heat 10 minutes or until thoroughly heated.

Place loaves on a baking sheet; top each with 6 meatballs. Spoon sauce evenly over meatballs. Sprinkle evenly with cheese. Bake at 400° for 5 minutes or until cheese melts.

Nutritional Information

Calories:

269 (0.0% from fat)

Fat:

7.6g (sat 2.4g,mono 0.0g,poly 0.0g)

Protein:

25.8g

Carbohydrate:

23.4g

Fiber:

1.2g

Cholesterol:

60mg

Iron:

0.0mg

Sodium:

621mg

Calcium:

0.0mg