Turkey Meatball Subs

By cserumga

Amount per serving
Calories: 386
Fat: 9.7g
Saturated fat: 2.4g
Monounsaturated fat: 4.2g
Polyunsaturated fat: 1.8g
Protein: 30.2g
Carbohydrate: 46.8g
Fiber: 3.5g
Cholesterol: 36mg
Iron: 4.8mg
Sodium: 688mg
Calcium: 132mg

Ingredients

• 4 (2 1/2-ounce) hoagie rolls with sesame seeds, split
• 3 tablespoons fat-free milk
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 12 ounces ground turkey breast
• 1 large egg white
• 4 teaspoons olive oil, divided
• 3/4 cup chopped yellow onion
• 1 teaspoon minced fresh garlic
• 1/4 cup dry white wine
• 1 3/4 cups lower-sodium marinara sauce
• 1/4 cup chopped fresh basil
• 1 tablespoon balsamic vinegar
• 5 teaspoons grated Parmigiano-Reggiano cheese

Preparation

Step 1

1. Preheat broiler.

2. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell. Place torn bread in a large bowl. Add milk, stirring with a fork until smooth. Add oregano, salt, turkey, and egg white to bread mixture, stirring just until combined. Working with damp hands, shape turkey mixture into 12 meatballs.

3. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add meatballs; cook 5 minutes, turning to brown on all sides. Remove meatballs from pan. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic to pan; sauté 4 minutes or until tender. Add wine; cook 1 minute, scraping pan to loosen browned bits. Stir in marinara, basil, and vinegar; bring to a boil. Return meatballs to pan. Cover, reduce heat, and simmer 15 minutes or until meatballs are done.

4. Arrange rolls, cut sides up, on a baking sheet; broil 1 minute or until toasted. Top bottom half of each roll with 3 meatballs, about 1/3 cup sauce, and top half of roll. Sprinkle evenly with Parmigiano-Reggiano.