Open-Faced Meatball Sandwiches

Mains

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Servings: 8 servings

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

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.

Recipe Courtesy Of

Taste of Home magazine