Ingredients
- 1 lb 95% lean ground beef
- 1/4 c rolled oats
- 1 large egg white
- 1 T tomato paste
- 1 t dried thyme
- 1 t dried oregano, divided
- 1/2 t ground black pepper
- 2 cloves garlic, chopped, divided
- olive oil
- 1/2 medium zucchini, cut into 1/2 in wide strips
- 1/2 medium red bell pepper, cut int 1/2 in wide strips
- 1/2 med yello onion, cut into 1/4 in wide strips
- 1 t EVOO
- 1 c tomatoes, seeded, chopped and squeezed to release juices; seeds and juices discarded
- 1 t dried dried basil
- 2 oz shredded cheese
- 14 oz whole wheat baguette
Preparation
Step 1
1. Preheat oven to 400. In a large bowl, combine beef, oats, egg white, tomato paste, thyme, 1/2 t oregano, black pepper and 1 clove garlic. Line a sheet pan with nonstick foil and spray lightly with cooking spray. Form beef mixture into 1-in balls, making about 50. Place balls on pan, not allowing them to touch. On another sheet pan, toss zucchini, bell pepper and onion with oil. Put both pans in oven and set timer for 5 mins.
2. In a small bowl, stir together tomatoes, basil, remaining 1/2 t oregano and remaining 1 clove garlic. When timer goes off, remove meatballs from oven and pour tomato mixture over them. Use a metal spatula to turn meatballs to coat with tomato mixture. Place back in oven for another 10 mins, again setting timer. When timer goes off again, remove meatballs and set aside. Stir vegetables, return to oven and roast for another 10 mins.
3. Slice baguette into 4 sections, then slice each section in half horizontally so it opens up like a book. Spread open each section and tear out a bit of bread from the middle to make room for the meatballs. Toast bread in toaster or under hot broiler for 1 min to crisp.
4. To assemble sandwiches, open up each piece of toasted bread, pile on a quarter of meatball mixture and top with a quarter of roasted vegetable and cheese. Close sandwich and serve with a fork for any stray meatballs and sauce.