These subs would be great to serve during football season or any time you would like a different kind of sandwich. I always like to use my own meatball and sauce recipe (see Spaghetti with Meatballs in a Marinara Sauce for my recipes). You can use your own recipes or follow the recipe below. The important thing is the portion size; each person gets (1) 2 and 1/2-inch sandwich with 4 small meatballs, 3 tbsp. sauce and 1 tbsp. cheese sprinkled on top (9 points). Also, you should use turkey breast.
The meatballs and sauce can be made ahead of time and reheated. Then all you have to do is toast your bread, assemble the sandwiches, top with some cheese and broil until the cheese melts.
Weight Watcher's Meatball Subs
- 1 lb. ground turkey breast
- 1/2 cup seasoned breadcrumbs
- 1/4 cup Parmesan, grated
- 1 large egg (you could use an egg substitute)
- 1-1/2 tsp. Italian seasoning
- 2 tsp. kosher salt (this is a lot – I cut back on this amount)
- rolls for sandwiches – I used onion rolls and ciabatta (I prefer the soft onion rolls and Gene always liked the crunchy and chewy ciabatta)
- 1/2 cup Mozarella or Parmesan, shredded (this time I used Asiago cheese)
Preheat the oven to 350°F. Line the baking sheets with foil or parchment paper coated with spray. I like to use a rack and spray the rack and put the meatballs on top to cook.
Combine the turkey, bread crumbs, cheese, egg, Italian seasoning and salt. Make a total of 32 small meatballs with about a tbsp. of mixture. Bake for 10 to 15 minutes or until browned.
Slice the bread and toast until lightly brown. Cut into 2-1/2-inch pieces; scoop out some of the bread. This step is important to keep the meatballs from falling out.
Place 4 meatballs on each (8) bread piece, top with some sauce, then some cheese. Broil until cheese is melted. Top with fresh basil if desired.
Recipe by cooking with aunt juju