Meatball Sandwich Recipe

Hi! I’m Jade and I blog at Jonesin’ For Taste where I share recipes that have passed the taste test in my home. I like to make down home meals that will satisfy my brood and my desire for something healthier.

Meatball sandwiches are one of those comfort foods in our home. Every time I have one I am reminded of my college days when I would get home too late from class to eat in the cafeteria so I would head to the Subway right next door. I generally leaned to the meatball sub because I knew it would be tasty and warm me up. Perfect after my long trek across campus in the dark.

I still like the ones at Subway but I know I need a lighter version that will still provide that comfort and warmth but with much better ingredients. Swapping turkey for ground beef is an every day occurrence in our home. Ground beef is more of a treat and saved for hamburgers when the craving strikes. I use the same tricks here that I do in my Sweet and Sour Meatballs, just changing up the spices gives you an entirely new flavor. I like to add in finely shredded zucchini, carrots, and finely chopped spinach to the meatball mix along with oatmeal in leiu of breadcrumbs. Baking the meatballs gives you time to prepare everything else for dinner. The end result is a lighter version of a favorite but just as satisfying. Make extras and freeze for another meal. They reheat well in the microwave or just thaw in the fridge.

Making a homemade marinara is really quite simple and worth the extra few minutes it takes over opening a jar. I like to use canned tomatoes with just a few extra ingredients to make my own sauce . If you prefer yours smooth, simply pour it into a blender (let it cool slightly and only fill blender halfway) and blend or use an immersion blender (my preference).

Serve these on whole wheat hoagie rolls or open face style on hearty wheat bread.

 

Meatballs

• 1 lb ground turkey, or hamburger
• 2 eggs beaten with 1/2 cup skim milk
• 1/3 cup grated Parmesan
• 1 cup oatmeal
• 1 small onion, grated
• 1/2 zucchini, finely shredded
• 1 large carrot, finely shredded
• 1/2 10 oz. bag frozen spinach, thawed and given an extra chop
• 3 cloves garlic, minced
• 1 tsp oregano
• 1/2 Tbsp basil
• 3/4 tsp salt
• ground pepper, to taste

Mix all ingredients together in a large mixing bowl with hands. Form into small bite sized meatballs. Bake at 350 degrees for 20-25 minutes or until cooked through.

 

Marinara

• 1 15 oz can diced tomatoes
• 3/4 tsp oregano
• 3/4 tsp basil
• 1 tsp minced garlic (1 clove)

Pour tomatoes into sauce pan. Add spices and heat over medium heat until heated through. If desired, use an immersion blender or regular blender to create a smooth sauce.

Simmer meatballs with sauce for 20-30 minutes to blend flavor. Spoon meatballs into rolls and spoon a little extra sauce over as desired. Top with fresh spinach, bell peppers and a little extra Parmesan cheese.