Italian Meatball Sandwich

Italian Meatball Sandwich
Photo by Oxmoor House

Ingredients

  • 1 large egg white, lightly beaten
  • 1 pound ground round
  • ¾ cup (3 ounces) shredded part-skim mozzarella cheese
  • 6 (2-ounce) whole wheat submarine loaves
  • 6 (2-ounce) whole wheat submarine loaves
  • 1 ½ cups low-fat, reduced-sodium pasta sauce
  • 1 ½ cups low-fat, reduced-sodium pasta sauce
  • + 11 more ingredients
    • ¼ cup finely chopped onion
    • ¼ cup finely chopped onion
    • ¼ teaspoon pepper
    • 1 large egg white, lightly beaten
    • 2 tablespoons water
    • 2 tablespoons water
    • ¼ teaspoon pepper
    • ¾ cup (3 ounces) shredded part-skim mozzarella cheese
    • 3 tablespoons Italian-seasoned breadcrumbs
    • 3 tablespoons Italian-seasoned breadcrumbs
    • 1 pound ground round

Cut an oval piece out of top of each loaf. Reserve oval pieces for another use.Combine meat and next 5 ingredients. Shape into 36 (1-inch) balls. Cook meatballs in a large nonstick skillet over medium heat 8 to 10 minutes or until browned on all sides. Remove from heat, and pat dry.Preheat oven t...

View full recipe at My Recipes

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