Best Open Faced Meatball Sandwiches Recipes

OPEN-FACED MEATBALL SANDWICHES

Open-Faced Meatball Sandwiches image

My husband and I love meatball subs, so I tried to come up with a different version that's easy to make after a hard day," Karen Barthel relates from North Canton, Ohio. "The meatballs freeze well, too."

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 14

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 salt
1-1/4 pounds lean ground turkey
2 cups garden-style pasta sauce
4 hoagie buns, split
2 tablespoons shredded part-skim mozzarella cheese
Shredded Parmesan cheese, optional

Steps:

In a large bowl, combine the first nine ingredients. Crumble turkey over mixture and mix well. Shape into 1-in. meatballs. In a large skillet coated with cooking spray, brown meatballs in batches; drain. , Place meatballs in a large saucepan. Add the pasta sauce; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. , Spoon meatballs and sauce onto bun halves; sprinkle with mozzarella cheese and Parmesan cheese if desired.

Nutrition Facts : Calories 275 calories, Fat 10g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 542mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

OPEN FACED MEATBALL SANDWICHES (HEALTHY)

Open Faced Meatball Sandwiches (Healthy) image

This is a healthier version of a classic favorite! I usually have leftover meatballs. You can freeze them for later or save them in the fridge and use with pasta later in the week!

Provided by Mrs. Doeinck

Categories One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup egg substitute
1/2 cup soft breadcrumbs
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
1 dash salt
1 1/4 lbs lean ground turkey
2 cups garden style pasta sauce (paul newmans sockarooni works great)
4 submarine buns or 4 hoagie rolls
2 tablespoons shredded part-skim mozzarella cheese
shredded parmesan cheese (optional)

Steps:

In a large bowl, combine first 9 ingredients. Crumble Turkey over mixture;mix well.
Shape into meatballs 1 inch each.
In a large skillet coated with nonstick cooking spray, brown meatballs in batches if necessary. Drain.
Place meatballs in a large saucepan.
Add the pasta sauce;bring to a boil. Reduce heat;cover and simmer for 10-15 minutes or until meat is no longer pink.
Spoon meatballs and sauce onto buns;sprinkle with cheese.

Nutrition Facts : Calories 461.3, Fat 14.3, SaturatedFat 3.4, Cholesterol 77.7, Sodium 1002.2, Carbohydrate 52.9, Fiber 2.4, Sugar 9.4, Protein 28.5

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