Email to Thomas Family      

Recipe Categories: PLThomas's HOME PAGEAmerica39sTestKitchen AmericanHeartAssoc APPETIZERS babysnacks BEVERAGES BobofQVC BREAD BREAKFAST CAKESandPIES caliving CANDY CASSEROLES ChiliRecipestotry ChristinaFerrare COOKIES CookingLight CROCKPOT DESSERTS EGGS EllieKrieger ETHNIC FISHandSEAFOOD FRUIT Giada GlutenFreeNutFree HealthyEating HealthyRecipes INAGARTENRECIPESTOTRY innkeepers JessicaSRecipes LowCarb LowCarbLowSugar LOWFAT MARINADES Martha39s MEATS MelissaD Oprah39sGuests Oprahcom PamperedChef PASTA PASTRIES PioneerWomen PIZZA POULTRY PressureCooker RICE SALADandDRESSING SamtheCookingGuy SANDWICHES SAUCES ScottoFamilyRecipes SNACKS SOUPSandSTEWS tempfileprintthis TheGreatPaula TrishaYearwood TylerFlorence VEGETABLES VEGETARIAN WeightWatchers WholeFoods WithSpirits WVrecipes

Meatball and Parmesan Sub Sandwiches




Source of Recipe


Foodtv.com


Recipe Introduction


Recipe courtesy Juan-Carlos Cruz
Show: Calorie Commando
Episode: Meatball Madness

Nutrition Information
Nutritional analysis per serving Calories 480
Total fat 20 grams Saturated fat 5 grams
Carbohydrates 44 grams Fiber 10 grams


List of Ingredients




2 large portobello mushrooms, coarsely chopped, stems included (about 1 1/4 cups)
1 (10-ounce) box frozen chopped spinach, defrosted and drained
2 egg whites
1/2 cup grated Parmesan, divided
1/2 teaspoon ground black pepper
6 cloves garlic, crushed
1 teaspoon salt
1 tablespoon dried Italian seasoning
2 tablespoons Worcestershire sauce
1 pound lean ground turkey breast (with no skin)
1 tablespoon olive oil
2 (14-ounce) cans crushed tomatoes
2 (6-inch) submarine sandwich rolls

Recipe



Preheat broiler.

In the bowl of a food processor, place the mushrooms, spinach, egg whites, 1/4 cup Parmesan, pepper, garlic, salt, Italian seasoning, and Worcestershire sauce. Pulse until well blended.

Transfer the mushroom mixture to a large mixing bowl. Add the ground turkey. Using your hands, combine the whole mixture, being careful not to over-mix. Form turkey mixture into 8 equal-size meatballs.

Heat a nonstick 12-inch pan over medium heat and add olive oil. Add the meatballs and brown on all sides, about 10 minutes total. Drain any liquid in the pan and discard. Return meatballs to heat and add crushed tomatoes. Bring to a simmer, then cover and cook meatballs for 15 minutes, stirring occasionally.

Split rolls in half lengthwise and remove bread from center of each side of the roll, being careful not to puncture the crust. Fill each half of the roll with 2 meatballs and 1/4 of the sauce. Place each half roll on a nonstick cookie sheet and sprinkle with the remaining 1/4 cup Parmesan. Place rolls under the broiler for about 1 minute or until cheese starts to melt. Serve immediately.