Open-Faced Meatball Subs

Calories 400; Fat 17 g; Protein 28 g; Carbs 38 g; Fiber: 8 g; Cholesterol: 80 mg; Iron: 4 mg; Sodium: 625 mg; Calcium: 287 mg; Sugars: 10 g; Est. Added Sugars: 3 g * Serving size: 1 open-faced sandwich

Photo by Barbie C.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Adapted from myrecipes.com

Ingredients

  • 8

    ounces 99% lean ground turkey breast

  • 1/4

    cup chopped fresh flat-leaf parsley

  • 3

    tablespoons whole-wheat panko (Japanese breadcrumbs)

  • 1

    teaspoon grated lemon rind

  • 1/2

    teaspoon onion powder

  • 1/2

    teaspoon garlic powder

  • 1/4

    teaspoon kosher salt

  • 1/4

    teaspoon black pepper

  • 1

    large egg, lightly beaten

  • 1

    tablespoon extra-virgin olive oil, divided

  • 2

    cups fresh marinara sauce

  • 1/2

    cup water

  • 3

    garlic cloves, finely chopped

  • 5

    ounces fresh baby spinach

  • 2

    (2.5-oz.) whole-wheat hoagie rolls, halved horizontally

  • 4

    (3/4-oz.) slices reduced-fat provolone cheese

Directions

1. Preheat broiler to high. 2. Combine first 9 ingredients in a bowl. Shape turkey mixture into 12 meatballs. 3. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add meatballs to pan; cook 4 minutes, turning to brown on all sides. Add sauce and 1/2 cup water; cook 7 minutes. Place meatball mixture in a bowl. 4. Wipe out pan with paper towels; return to medium-high heat. Add remaining oil and garlic; cook 30 seconds. Add spinach; cook 2 minutes, stirring until wilted. Place bread pieces, cut side up, on a baking sheet; top evenly with spinach, meatball mixture, and cheese. Broil 1 minute or until cheese is melted.

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