Open-Faced Meatball Sandwiches
Ingredients
- ¼ cup egg substitute
- ½ cup soft bread crumbs
- ¼ cup finely chopped onion
- 2 garlic cloves, minced
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon pepper
- Dash salt
- 1¼ 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
Directions
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.
