Open-Faced Meatball Subs

• 8 ounces 99% lean ground turkey breast
• 1/4 cup chopped fresh flat-leaf parsley
• 3 tablespoons whole-wheat panko (Japanese breadcrumbs)
• 1 teaspoon grated lemon rind
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 large egg, lightly beaten
• 1 tablespoon extra-virgin olive oil, divided
• 1/2 cup water
• 3 garlic cloves, finely chopped
• 5 ounces fresh baby spinach
• 2 (2.5-oz.) whole-wheat hoagie rolls, halved horizontally
• 4 (3/4-oz.) slices reduced-fat provolone cheese

1. Preheat broiler to high.
2. Combine first 9 ingredients in a bowl. Shape turkey mixture into 12 meatballs.
3. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add meatballs to pan; cook 4 minutes, turning to brown on all sides. Add sauce and 1/2 cup water; cook 7 minutes. Place meatball mixture in a bowl.
4. Wipe out pan with paper towels; return to medium-high heat. Add remaining oil and garlic; cook 30 seconds. Add spinach; cook 2 minutes, stirring until wilted. Place bread pieces, cut side up, on a baking sheet; top evenly with spinach, meatball mixture, and cheese. Broil 1 minute or until cheese is melted.

parsley, wholewheat panko, lemon rind, onion powder, garlic, kosher salt, black pepper, egg, extravirgin olive oil, water, garlic, baby spinach, hoagie rolls, provolone cheese

Taken from www.myrecipes.com/recipe/open-faced-meatball-subs (may not work)