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