Saturday, March 22, 2008

Turkey Meatball Subs

Prep: 40 minutes
Cook: 20 minutes
Yield: 4 servings
5 whole-grain sub rolls
1 pound extra-lean ground white turkey breast
1 clove garlic, minced
1 tsp dried oregano
1 egg
1 egg white
1 small onion, thinly sliced
1 14.5 ounce can Italian Style tomatoes
1/4 cup shredded reduced fat mozzarella cheese
Using a food processor, process one sub roll into fine bread crumbs. Measure out one cup of crumbs.
In a large mixing bowl, combine the turkey, garlic, eggs, oregano and crumbs. Shape into meatballs. Add meatballs to a skillet and brown on all sides. Add onion and cook, stirring frequently, until slices are limp and just starting to turn brown.
Add tomatoes and stir to coat. Allow mixture to come to a slight boil, then reduce heat and cook for twenty minutes or until meatballs are cooked through.
Split remaining rolls in half lengthwise and fill with meatballs and sauce. Top with shredded cheese.
Tips and Tricks
I skipped the processing the extra roll and just used Italian bread crumbs. I also used extra lean ground beef because my husband doesn't like ground turkey. I used part-skim mozzarella because the reduced-fat kind doesn't seem to melt well.
Make It Healthier
Use sodium-free tomatoes.
How Kids Can Help
Measure ingredients. Older kids can shred cheese.
Nutrition Facts
One sandwich equals 355 calories, 4.5 grams fat (0.5 g saturated fat), 39g carbs, 4 g fiber, 7g sugars, 39 g protein, 494 mg sodium, 125 mg cholesterol

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