Open-Faced Meatball Subs

By barbie24

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

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

Details

Servings 4
Cooking time 30mins
Adapted from myrecipes.com

Preparation

Step 1

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.