Italian Meatball Subs
This is one of my favorite sandwiches - the meatballs are the bomb!

Servings: 6

1.25 pounds ground turkey breast
1 egg
1/4 cup grated parmesan cheese
1/4 cup chopped chives
1/4 cup minced fresh parsley
1/4 cup panko crumbs
1/4 teaspoon garlic powder
3/4 teaspoon sea salt
1/4 teaspoon black pepper
1 - 25.5 ounce jar Muir Glen Organic Garlic Roasted Garlic or Basil Tomato Pasta Sauce*

4 (3-ounce) wheat submarine rolls
6 tablespoons grated parmesan cheese for garnish

In a large bowl, combine ground turkey breast, chives, panko, egg, parsley, garlic, salt, pepper and cheese. Mix all the ingredients well until everything is combined. Form 24 small meatballs, about 1 inch in diameter.

Spray nonstick skillet with cooking oil spray and brown meatballs on all sides.

While meatballs are browning, place pasta sauce in large saucepan on medium high heat and bring to a slow boil. Place browned meatballs in sauce and simmer on low heat for about 15 minutes.

Split sub rolls and place four meatballs each in roll. Add some sauce and up to 1 tablespoon grated parmesan cheese. Top with other toppings as desired. I'm a purist and only use lots of sauce and parmesan.

COOK'S NOTE: * The Muir Glen sauce makes a big difference - chunky, full of a fresh tomato flavor.

Per Serving (per sandwich): 270 Calories; 7g Fat (22.2% calories from fat); 2g Saturated Fat; 12g Protein; 40g Carbohydrate; 5g Dietary Fiber; 42mg Cholesterol; 955mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

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