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Lean Meatball Subs

Lean Ground Beef is formed into meatballs before a quick cook in the oven and a dip in pasta sauce. Enjoy the classic meatballs in a crusty Italian roll for a family-friendly meal!

  • 35
    min
  • 4
    SERVINGS
  • 530
    Cal
  • 37 g
    Protein

Ingredients:

  • 1 pound Ground Beef (93% lean or leaner)
  • 1/4 cup seasoned dry bread crumbs
  • 2 egg whites or 1 egg, beaten
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups heart healthy or regular pasta sauce
  • 4 crusty Italian bread rolls (5 to 6-inches each), split
  • 4 tablespoons giardiniera, drained (optional)

Cooking:

  1. Preheat oven to 400°F. Combine Ground Beef, bread crumbs, egg whites, water, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into twelve 2-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 18 to 20 minutes.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

  2. Heat pasta sauce according to package directions in medium saucepan. Add hot cooked meatballs to pasta sauce; stir to coat evenly. Divide meatballs and sauce evenly among rolls. Top evenly with giardinera.

    Cook's Tip: Giardiniera is a mixture of vegetables, traditionally peppers, carrots, celery and onions, pickled in a white or red vinegar and oil mixture. It is sold in mild or hot varieties.
533 CALORIES

0 % *

3.9g SAT FAT

0 % DV **

37g PROTEIN

0 % DV

6.6 mg IRON

0 % DV

6.5 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using healthy pasta sauce and without giardiniera: 533 Calories; 117 Calories from fat; 13g Total Fat (3.9 g Saturated Fat; 0.2 g Trans Fat; 0.5 g Polyunsaturated Fat; 3.4 g Monounsaturated Fat;) 84 mg Cholesterol; 1265 mg Sodium; 66 g Total Carbohydrate; 0.2 g Dietary Fiber; 11.6 g Total Sugars; 37 g Protein; 0 g Added Sugars; 106.4 mg Calcium; 6.6 mg Iron; 816 mg Potassium; 0 mcg Vitamin D; 0.6 mg Riboflavin; 6.7 mg NE Niacin; 0.4 mg Vitamin B6; 2.8 mcg Vitamin B12; 236 mg Phosphorus; 6.5 mg Zinc; 26.1 mcg Selenium; 95.2 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Potassium, Phosphorus, and Choline.

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