Italian Meatball Sandwiches for 2

By lorik

Makes 2 servings
Total time: 30 minutes

Ingredients

• FOR THE MEATBALLS, COMBINE:
• 7 oz. ground chuck
• 2 Tbsp. Italian bread crumbs
• 2 Tbsp. grated Parmesan
• 2 Tbsp. plain yogurt
• 1 Tbsp. minced fresh garlic
• 3/4 tsp. kosher salt
• 2 oz. fresh mozzarella, cut into 1/4-inch cubes
• FOR THE SAUCE, SAUTÉ:
• 1/2 cup grated carrots
• 1/3 cup grated onion
• 2 Tbsp. minced fresh garlic
• 1 tsp. each red pepper flakes and dried oregano
• 1 Tbsp. olive oil
• 1 can crushed tomatoes (15 oz.)
• 1 cup tomato juice
• 2 Tbsp. chopped fresh basil
• Salt and black pepper to taste
• 2 hoagie rolls, cut in half
• 1/3 cup shredded fresh mozzarella

Details

Adapted from cuisineathome.com

Preparation

Step 1

Preheat oven to 425°.

For the meatballs, combine ground chuck, bread crumbs, Parmesan, yogurt, 1 Tbsp. garlic, and 3/4 tsp. salt. Divide mixture into six meatballs; place on a baking sheet. Stuff each meatball with a cube of cheese. Seal meatballs and bake 15 minutes.

For the sauce, sauté carrots, onion, 2 Tbsp. garlic, pepper flakes, and oregano in oil in a saucepan over medium heat, 3 minutes. Add tomatoes and tomato juice and simmer 10 minutes. Add basil and season with salt and black pepper.

Preheat broiler with oven rack 6 inches from the element.

Add meatballs to sauce and simmer 5 minutes. Fill each roll with three meatballs and some sauce; top with shredded cheese. Broil sandwiches until cheese is slightly brown, 3–4 minutes.

Per sandwich: 506 cal; 23g total fat (9g sat); 83mg chol; 1709mg sodium; 40g carb; 7g fiber; 42g protein