Guilt Free Open-Faced Meatball Sandwiches

By pavaldez

Ingredients

• 1/4 cup egg substitute
• 1/2 cup soft bread crumbs
• 1/4 cup finely chopped onion
• 2 garlic cloves, minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon pepper
• Dash of Salt
• 1 1/4 lbs lean ground beef
• 2 cups garden-styled pasta sauce
• 4 hoagie buns, split
• 2 tablespoons shredded park-skim mozzarella cheese
• Shredded Parmesan cheese, optional

Preparation

Step 1

1. In a large bow, combine th first nine ingredients. Crumble beef over mixture and mix well. Shape into 40 meatballs, 1 in. each. In a large skillet coated with cooking spray, brown meatballs i batches; drain.

2. Place meatballs in a large saucepan. Add the pasta sauce; bring to a boil. Reduce heat; cover and slimmer for 10-15 minutes or until meat is no longer pink. Spoon meatballs and sauce onto bun halves; sprinkle with mozzarella and Parmesan if desired.