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SC: Saucy Meatball Sandwiches

Source of Recipe

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SC: Saucy Meatball Sandwiches

diabeticlivingonline.com
Exchanges & WW Points
Makes: 10 servings (1 sandwich ea)

Ingredients:
2 small onions
1 1/2 cups finely chopped fresh mushrooms
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
1/3 cup fine dry bread crumbs
1/4 teaspoon black pepper
1/8 teaspoon salt
2 pounds ground turkey breast
4 ounces lower-sodium thinly sliced cooked ham, chopped
Nonstick cooking spray

3 medium red sweet peppers, quartered
1 14 1/2 - ounce can no-salt-added diced tomatoes, undrained
10 3 - ounces whole grain baguette-style French bread, split and hollowed out*
5 3/4 - ounce slice reduced-fat Swiss cheese, halved

Directions:
Finely chop one of the onions. Cut the other onion into thin wedges. Set both aside.

For meatballs, in a very large bowl combine finely chopped onion, mushrooms, egg, bread crumbs, black pepper, and salt. Add ground turkey and ham; mix well. Shape mixture into thirty 2-inch meatballs, using slightly wet hands to prevent sticking. Coat a very large unheated nonstick skillet with cooking spray; heat over medium heat. Cook meatballs, half at a time, in hot skillet until evenly browned, turning occasionally.

In a 5- to 6-quart slow cooker combine onion wedges, pepper quarters, and diced tomatoes. Place meatballs on top. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.

Remove meatballs from cooker with a slotted spoon; keep warm. Using the slotted spoon, transfer onion wedges, pepper quarters and diced tomatoes to a blender or food processor; discard remaining cooking liquid in cooker. Cover and blend or process pepper mixture until smooth.

Preheat broiler. Place bread portions, cut sides up, on a large baking sheet. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until lightly toasted.

Arrange meatballs on bottom halves of bread portions. Top with sauce and a half slice of cheese. Remove remaining bread tops from the pan. Broil sandwiches for 30 to 60 seconds or until cheese is melted. Top with bread tops and serve warm.


*Test Kitchen Tip: After removing bread centers, the remaining sandwich portions should be 2-ounces each. Reserve bread centers to use as soft bread crumbs in other recipes.

One sandwich equals: 342 cal., 7 g total fat (2 g sat. fat), 58 mg cholesterol, 546 mg sodium, 34 g carbohydrates, (4 g fiber, 6 g sugars), 34 g protein. ++++ Diabetic Exchanges: Lean Meat: 4; Starch: 2; Vegetables: 1 ++++ WWP: 7