Open-Faced Meatball Subs

• 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 beef (90% lean)
• 2 cups garden-style pasta sauce
• 4 hoagie buns, split
• 2 tablespoons shredded part-skim mozzarella cheese
• Shredded Parmesan cheese, optional

1. In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 40 meatballs. In a large skillet coated with cooking spray, brown meatballs in batches; drain.
2. Place meatballs in a large saucepan. Add 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 and Parmesan cheese if desired.

egg substitute, bread crumbs, onion, garlic, onion powder, oregano, basil, pepper, salt, lean ground beef, gardenstyle pasta sauce, buns, mozzarella cheese, parmesan cheese

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