Spinach Meatball Subs

• 2 large fresh mushrooms, quartered
• 2 tablespoons Worcestershire sauce
• 6 garlic cloves, minced
• 2 tablespoons Italian seasoning
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/4 cup grated Parmesan cheese
• 2 egg whites
• 1 pound lean ground beef (90% lean)
• 1 jar (14 ounces) marinara or spaghetti sauce
• 6 Italian rolls or submarine buns, split
• 6 tablespoons shredded part-skim mozzarella cheese

1. In a food processor, combine the first six ingredients; cover and process until blended. Add the egg whites, spinach and Parmesan cheese; cover and process until blended. Transfer to a large bowl; crumble beef over mixture and mix well.
2. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a shallow pan. Bake at 400u0b0 for 10-13 minutes or until meat is no longer pink; drain.
3. Place the marinara sauce in a large saucepan; add meatballs. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
4. Spoon meatballs and sauce onto rolls. Sprinkle with mozzarella cheese. Broil for 5-8 minutes or until cheese is melted.

fresh mushrooms, worcestershire sauce, garlic, italian seasoning, pepper, salt, spinach, parmesan cheese, egg whites, ground beef, italian rolls, mozzarella cheese

Taken from www.tasteofhome.com/recipes/spinach-meatball-subs/ (may not work)