Italian Meatball Sandwich

• 6 (2-ounce) whole wheat submarine loaves
• 1 pound ground round
• 1/4 cup finely chopped onion
• 3 tablespoons Italian-seasoned breadcrumbs
• 2 tablespoons water
• 1/4 teaspoon pepper
• 1 large egg white, lightly beaten
• 1 1/2 cups low-fat, reduced-sodium pasta sauce
• 3/4 cup (3 ounces) shredded part-skim mozzarella cheese

1. Cut an oval piece out of top of each loaf. Reserve oval pieces for another use.
2. Combine meat and next 5 ingredients. Shape into 36 (1-inch) balls. Cook meatballs in a large nonstick skillet over medium heat 8 to 10 minutes or until browned on all sides. Remove from heat, and pat dry.
3. Preheat oven to 400u0b0.
4. Return meatballs to pan; add pasta sauce. Cook over medium-low heat 10 minutes or until thoroughly heated.
5. Place loaves on a baking sheet; top each with 6 meatballs. Spoon sauce evenly over meatballs. Sprinkle evenly with cheese. Bake at 400u0b0 for 5 minutes or until cheese melts.

whole wheat submarine loaves, ground round, onion, italianseasoned breadcrumbs, water, pepper, egg white, lowfat, mozzarella cheese

Taken from www.myrecipes.com/recipe/italian-meatball-sandwich (may not work)