Open-Faced Meatball Sandwiches

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 beef
2 cups garden style pasta sauce
4 hoagie buns, split
2 tablespoons shredded part-skim mozzarella cheese
Shredded Parmesan cheese, optional

In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 40 meatballs. In a large skillet coated with nonstick cooking spray, brown meatballs in batches; drain.

Place meatballs in a large saucepan. Add pasta sauce; bring to 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 and Parmesan cheese if desired.

Yield: 8 servings