Meatball and Parmesan Sub Sandwiches
- 2 large portobello mushrooms, coarsely chopped, stems included (about 1 1/4 cups)
- 1 (10-ounce) box frozen chopped spinach, defrosted and drained
- 2 egg whites
- 1/2 cup grated Parmesan, divided
- 1/2 teaspoon ground black pepper
- 6 cloves garlic, crushed
- 1 teaspoon salt
- 1 tablespoon dried Italian seasoning
- 2 tablespoons Worcestershire sauce
- 1 pound lean ground turkey breast (with no skin)
- 1 tablespoon olive oil
- 2 (14-ounce) cans crushed tomatoes
- 2 (6-inch) submarine sandwich rolls
- Preheat broiler.
- In the bowl of a food processor, place the mushrooms, spinach, egg whites, 1/4 cup Parmesan, pepper, garlic, salt, Italian seasoning, and Worcestershire sauce.
- Pulse until well blended.
- Transfer the mushroom mixture to a large mixing bowl.
- Add the ground turkey.
- Using your hands, combine the whole mixture, being careful not to over-mix.
- Form turkey mixture into 8 equal-size meatballs.
- Heat a nonstick 12-inch pan over medium heat and add olive oil.
- Add the meatballs and brown on all sides, about 10 minutes total.
- Drain any liquid in the pan and discard.
- Return meatballs to heat and add crushed tomatoes.
- Bring to a simmer, then cover and cook meatballs for 15 minutes, stirring occasionally.
- Split rolls in half lengthwise and remove bread from center of each side of the roll, being careful not to puncture the crust.
- Fill each half of the roll with 2 meatballs and 1/4 of the sauce.
- Place each half roll on a nonstick cookie sheet and sprinkle with the remaining 1/4 cup Parmesan.
- Place rolls under the broiler for about 1 minute or until cheese starts to melt.
- Serve immediately.
portobello mushrooms, egg whites, parmesan, ground black pepper, garlic, salt, italian seasoning, worcestershire sauce, turkey, olive oil, tomatoes, sandwich rolls
Taken from www.foodnetwork.com/recipes/meatball-and-parmesan-sub-sandwiches.html (may not work)