Super Meatball Subs
10
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
Easy does it. That’s the mantra of these subs. For the most tender meatballs, roll them gently and minimally. If you’re feeling fancy, top the meatballs with fresh basil. If you have any leftover meatballs, crumble them into marinara sauce and toss with pasta for a quick Bolognese.
Ingredients
Cooking spray
4 spray(s)
Glp protein food
1 pound(s)
Seasoned breadcrumbs
0.5 cup(s)
Grated Parmesan cheese
0.25 cup(s)
Egg
1 large egg(s)
Italian seasoning
1.5 tsp
Kosher salt
2 tsp
Italian bread
20 oz
Canned tomato sauce
24 oz
Shredded part skim mozzarella cheese
0.5 cup(s)
Instructions
1
Arrange oven racks in the top third of the oven and preheat to 350°F. Line 2 baking sheets with parchment paper (or line with foil and coat the foil with cooking spray).
2
In a large bowl, combine the turkey, breadcrumbs, Parmesan, egg, seasoning, and salt. Using a tablespoon measure, scoop out the meat mixture and gently shape into a small ball. Arrange the meatball on the prepared baking sheet. Repeat with the remaining meat to make 32 balls.
3
Bake the meatballs for 10 to 15 minutes, shaking the baking sheets every 5 minutes to promote even browning. While the meatballs are cooking, slice each loaf of bread into 4 equal pieces.
4
Remove the meatballs from the baking sheets. Transfer the bread to the baking sheets. Arrange 4 meatballs inside each piece of bread. Spoon about 3 tbsp sauce over the meatballs in each sandwich. Top each with 1 tbsp mozzarella. Bake until the cheese is melted and the sandwiches are heated through, 5 to 7 minutes.
5
Per serving: 1 sandwich
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