Open Faced Meatball Sandwiches Healthy Recipes

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OPEN FACED MEATBALL SUB



Open Faced Meatball Sub image

This easy to make meatball sub is delicious, meaty and melty with only half the bread! Great for a weeknight, or weekend family meal.

Provided by Tara Teaspoon

Categories     Main Course

Time 1h10m

Number Of Ingredients 18

1 recipe Mini Meatballs (recipe follows)
3 tablespoons olive oil
1 medium onion (sliced)
2 bell peppers (red and yellow) (sliced)
2 hero rolls (halved lengthwise and toasted)
1 1/2 cups marinara sauce
4 slices provolone, cut in half ((about 3 oz))
1 lb ground pork
1 lb ground beef
1 medium onion (minced (1 cup))
1/2 red bell pepper (minced (1/2 cup))
1/4 cup milk
3 tablespoons plain dry breadcrumbs
1 large egg
1 1/2 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon fennel seeds (crushed)
1/4 teaspoon ground black pepper

Steps:

  • Make the Mini Meatballs: In a large bowl, using hands, mix together all ingredients until combined well. using 1 tablespoon mixture for each, roll into balls.
  • Mini meatballs can be made ahead. Transfer to a baking sheet and freeze until solid, about 1 hour. Divide between two heavy-duty resealable plastic bags, seal and freeze up to 3 weeks. Let stand at room temperature 10 minutes before cooking.
  • Make the Meatball Subs: Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add meatballs and turn to coat. Reduce heat to medium and cook, turning occasionally, until browned and cooked through, about 15 minutes. Transfer meatballs to a large saucepan and cover.
  • Wipe skillet clean; add remaining 2 tablespoons oil with the onion and cook over medium-high heat, stirring occasionally, until just softened, about 4 minutes. Add bell pepper; cook, stirring, until softened and just starting to brown, 6 to 8 minutes.
  • Heat broiler and place rack 6 inches from heat. Place rolls, cut side up on a baking sheet. In saucepan with meatballs, add sauce and heat over medium heat until warm, about 2 minutes; spoon onto each roll. Cover with onion-bell pepper mixture and top each with 2 cheese halves. Broil until cheese is melted, 1 to 2 minutes.

Nutrition Facts : ServingSize 1 g, Calories 760 kcal, Carbohydrate 53 g, Protein 34 g, Fat 48 g, SaturatedFat 15.5 g, Cholesterol 123 mg, Sodium 1104 mg, Fiber 6 g

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

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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