Foil-Pack Meatball Subs

By cserumga

Jarred tomato sauce is a shortcut that helps get these meaty subs on the table fast. For evenly sized meatballs, divide mixture into thirds, then divide each third into 6 equal balls – this will ensure they cook through at the same time.

Ingredients

• 2 tsp olive oil
• 1 small yellow onion, finely chopped
• 1 clove garlic, minced
• 1 lb extra-lean ground beef
• 1 large egg
• 1/4 cup whole-wheat bread crumbs
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tbsp grated Parmesan cheese, plus additional for garnish, optional
• 2 cups jarred unsalted tomato sauce
• 1 tsp each dried basil and 
dried oregano
• 1/2 tsp red pepper flakes
• 1 green bell pepper, thinly sliced
• 4 oz white or cremini 
mushrooms, sliced
• 6 whole-grain sausage or sub 
buns, grilled

Details

Preparation time 15mins
Cooking time 30mins
Adapted from cleaneatingmag.com

Preparation

Step 1

In a large sauté pan on medium-high, heat oil. Add onion and saute, stirring frequently, until translucent, 2 minutes. Add garlic and saute until fragrant, 30 seconds. Scrape into a large bowl and cool slightly. Mix in beef, egg, bread crumbs, parsley and Parmesan. Shape into 18 meatballs.
Meanwhile, heat a grill to high. In a medium bowl, combine tomato sauce, basil, oregano and pepper flakes. Spread one-quarter of sauce in center of a 24-inch-long sheet of heavy-duty foil, turning edges of foil up, if needed, to prevent spilling. Top with meatballs, remaining sauce, bell pepper and mushrooms. Bring short edges of foil together, then fold inward a few times along each long edge to seal packet.
Turn off heat on 1 side of grill; transfer packet to unheated side. Close lid and grill until temperature reaches 160F when tested in center of thickest meatball, 18 to 20 minutes. Divide among buns. Sprinkle with additional Parmesan (if using).