Open-Faced Meatball Sandwiches

1/4 cup egg substitute
1/2 cup soft bread crumbs
1/4 cup finely chopped onion
2 garlic cloves, minced
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
Dash salt
1-1/4 pounds lean ground turkey (calorie count used ground chicken)
2.5 cups garden-style pasta sauce
8 hoagie buns, split
2 cups shredded part-skim mozzarella cheese
Shredded Parmesan cheese, optional

**To lower calories, you can decrease the amt of cheese used

In a large bowl, combine the first nine ingredients. Crumble turkey over mixture and mix well. Shape into 40 meatballs, 1 in. each. In a large skillet coated with cooking spray, brown meatballs in batches; drain.
Place meatballs in a large saucepan. Add the pasta sauce; bring to a 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 cheese and Parmesan cheese if desired. Yield: 8 servings.


Serving Size: Makes 8 sandwiches with 5 meatballs and 1/4 c. cheese

Number of Servings: 8

Recipe submitted by SparkPeople user MANKIE87.