Super Meatball Subs

Scan to get your exact PersonalPoints™ value

8–9 Prep 15 min Cook 25 min Serves 8

For the quickest, most tender meatballs, use a light touch. You only need to stir the meat mixture until the ingredients just come together, then roll the meatballs gently and minimally. If you’re feeling fancy, top the meatballs with fresh basil.

Cooking spray 1 lb extra-lean ground turkey breast ½ cup seasoned Italian breadcrumbs ¼ cup grated Parmesan 1 large egg 1½ tsp Italian seasoning 2 tsp salt 2 (10-inch) loaves Italian bread (about 20 oz) 24 oz tomato sauce ½ cup shredded part-skim mozzarella 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 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.

Per serving (1 sandwich) 331 Cal, 6 g Total Fat, 2 g Sat Fat, 1,609 mg Sod, 44 g Total Carb, 7 g Sugar, 3 g Fib, 26 g Prot.

See photograph on pages 102 to 103.

TEST KITCHEN TIP

If you follow the recipe exactly, you’ll be left with a few extra meatballs. And that’s just what you need to crumble into marinara sauce and toss with pasta for a quick Bolognese.

Super Meatball Subs,

page 101