Open-Faced Meatball Sandwich

 

 Everyone in the house loves these open-faced meatball sandwiches, especially my son.  Then again I think he will eat anything that I give him. 
     I found this recipe in a tasteofhome Guilt Free cook book.  The recipes in this book focus on keeping the meals and treats a little healthier.  I try to follow the ingredients but sometimes I dont always have what I need so I improvise. 

(This and many other recipes can be found at www.tasteofhome.com)


INGREDIENTS:

1/4 cup egg substitute
1/2 cup soft bread crumbs   (I used Panko crumbs, its what I had) 
1/4 cup finely chopped onions  (I didnt have yellow onion, used red onions)
2 garlic cloves, minced
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp pepper.
Dash of salt

1- 1/4 lbs lean ground beef   (I used half beef and half ground turkey)
2 cups garden-style pasta sauce
4 hoagie buns, split
2 Tbl shredded part-skim mozzarella cheese
Shredded Parmesan cheese, optional

     In large bowl, combine the first nine ingredients. Crumble beef/turkey over mixture and mix well.  Shape in to 1 inch meatballs, brown meatballs in skillet coated with cooking spray. 

     Place meatballs in a large saucepan, add pasta sauce, and bring to a boil.  Reduce heat; cover and simmer for 10-15 minutes or intil meat is not longer pink.  Spoon meatballs and sauce onto bun halves and sprinkle with mozzarella and parmesan if desired.  YUMMMM!