SPINACH MEATBALL SUBS

Spinach Meatball Subs image

These scrumptious sandwiches feature moist and tender meatballs prepared with a host of seasonings and spinach. Baked, then topped with sauce and mozzarella cheese, the mouthwatering handhelds from Susan Corpman of Newhall, Iowa will soon become much-requested favorites.-Susan Corpman, Newhall, Iowa

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 6 servings.

Number Of Ingredients 13

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Ingredients

2 large fresh mushrooms, quartered
2 tablespoons Worcestershire sauce
6 garlic cloves, minced
2 tablespoons Italian seasoning
1 teaspoon pepper
1/2 teaspoon salt
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
2 egg whites
1 pound lean ground beef (90% lean)
1 jar (14 ounces) marinara or spaghetti sauce
6 Italian rolls or submarine buns, split
6 tablespoons shredded part-skim mozzarella cheese

Steps:

In a food processor, combine the first six ingredients; cover and process until blended. Add the egg whites, spinach and Parmesan cheese; cover and process until blended. Transfer to a large bowl; crumble beef over mixture and mix well. , Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a shallow pan. Bake at 400° for 10-13 minutes or until meat is no longer pink; drain. , Place the marinara sauce in a large saucepan; add meatballs. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Spoon meatballs and sauce onto rolls. Sprinkle with mozzarella cheese. Broil for 5-8 minutes or until cheese is melted.

Nutrition Facts : Calories 355 calories, Fat 9g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 769mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges