Open-Faced Meatball Subs PT40M https://img3.recipesrun.com/201907/2019/1025/6f/1/423266/300x200x50.jpg 4 servings Ingredients: 4 slices reduced-fat provolone cheese 2 whole-wheat hoagie rolls, halved horizontally 5 oz. fresh baby spinach 3 cloves garlic 1/2 cup water 2 cups fresh marinara sauce 1 tbsp. extra-virgin olive oil, divided 1 large egg, lightly beaten 1/4 tsp. black pepper 1/4 tsp. kosher salt 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. onion powder 1 tsp. grated lemon rind 3 tbsp. whole-wheat panko 1/4 cup chopped fresh flat-leaf parsley 8 oz. 99% lean ground turkey breast

Open-Faced Meatball Subs

By Tracy

4 Person
40 Minutes
400 Calories
This is was a huge hit with adults and kids alike. Meatballs were delicious! Lemon zest added wonderful flavor. The only suggestion would be if using the jarred sauce you could probably omit the 1/2 cup in step 3. The sauce was a bit thin for our taste. Grab a knife and fork for these mile-high Italian subs.

Ingredients

  • 4 slices reduced-fat provolone cheese

  • 2 whole-wheat hoagie rolls, halved horizontally

  • 5 oz. fresh baby spinach

  • 3 cloves garlic

  • 1/2 cup water

  • 2 cups fresh marinara sauce

  • 1 tbsp. extra-virgin olive oil, divided

  • 1 large egg, lightly beaten

  • 1/4 tsp. black pepper

  • 1/4 tsp. kosher salt

  • 1/2 tsp. garlic powder

  • 1/2 tsp. onion powder

  • 1/2 tsp. onion powder

  • 1 tsp. grated lemon rind

  • 3 tbsp. whole-wheat panko

  • 1/4 cup chopped fresh flat-leaf parsley

  • 8 oz. 99% lean ground turkey breast

Method

  • 01
    Preheat broiler to high.
  • 02
    Combine first 9 ingredients in a bowl. Shape turkey mixture into 12 meatballs.
  • 03
    Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add meatballs to pan; cook 4 minutes, turning to brown on all sides. Add sauce and 1/2 cup water; cook 7 minutes. Place meatball mixture in a bowl.
  • 04
    Wipe out pan with paper towels; return to medium-high heat. Add remaining oil and garlic; cook 30 seconds. Add spinach; cook 2 minutes, stirring until wilted.
  • 05
    Place bread pieces, cut side up, on a baking sheet; top evenly with spinach, meatball mixture, and cheese. Broil 1 minute or until cheese is melted.

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Open-Faced Meatball Subs

This is was a huge hit with adults and kids alike. Meatballs were delicious! Lemon zest added wonderful flavor. The only suggestion would be if using the jarred sauce you could probably omit the 1/2 cup in step 3. The sauce was a bit thin for our taste. Grab a knife and fork for these mile-high Italian subs.
01 Information
  • Grade medium
  • Serving 4 servings
  • Calorie 400 Kcal
  • Prep Time 30 Mins
  • Cook Time 10 Mins
  • Total Time 40 Mins
02 Ingredients
4 slices reduced-fat provolone cheese
2 whole-wheat hoagie rolls, halved horizontally
5 oz. fresh baby spinach
3 cloves garlic
1/2 cup water
2 cups fresh marinara sauce
1 tbsp. extra-virgin olive oil, divided
1 large egg, lightly beaten
1/4 tsp. black pepper
1/4 tsp. kosher salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. onion powder
1 tsp. grated lemon rind
3 tbsp. whole-wheat panko
1/4 cup chopped fresh flat-leaf parsley
8 oz. 99% lean ground turkey breast
03 Method
Step 1
Preheat broiler to high.
Step 2
Combine first 9 ingredients in a bowl. Shape turkey mixture into 12 meatballs.
Step 3
Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add meatballs to pan; cook 4 minutes, turning to brown on all sides. Add sauce and 1/2 cup water; cook 7 minutes. Place meatball mixture in a bowl.
Step 4
Wipe out pan with paper towels; return to medium-high heat. Add remaining oil and garlic; cook 30 seconds. Add spinach; cook 2 minutes, stirring until wilted.
Step 5
Place bread pieces, cut side up, on a baking sheet; top evenly with spinach, meatball mixture, and cheese. Broil 1 minute or until cheese is melted.
04 Author
Tracy Tracy
75 Recipes
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