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Knife and Fork Meatball Sandwiches
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Prep Time:
25 minutes
Total Time:
25 minutes
Quick and hearty meatball sandwich with spinach, ready in just 25 minutes for a satisfying dinner.
Ingredients:
  • 3/4 lb extra-lean (at least 93%) ground beef
  • 1 box (9 oz) frozen spinach in a pouch, thawed, squeezed and patted dry with paper towels
  • 1 slice whole wheat bread, torn into small pieces
  • 1/2 teaspoon onion powder
  • 1 teaspoon Italian seasoning or 1/2 teaspoon dried oregano leaves
  • 2 egg whites
  • 2 cups fat-free tomato pasta sauce
  • 1 loaf (8 oz) French or Italian bread
  • 1/3 cup shredded mozzarella cheese
Instructions:
  • Preheat your oven to 425°F. Line a 15 x 10 x 1-inch pan with foil, making sure to extend the foil over the short sides of the pan.
  • Combine ground beef, spinach, bread crumbs, onion powder, Italian seasoning, and egg whites in a medium bowl. Press the mixture into an 8x6-inch rectangle in a pan. Cut the rectangle into 36 pieces without separating them.
  • Bake the meatballs for 10 to 15 minutes until the centers are firm, no longer pink, and the juice runs clear. Drain the meatballs and pat them with paper towels to remove excess moisture. Then, cut the beef into 36 meatballs using a sharp knife.
  • In a 3-quart saucepan, warm up the pasta sauce, then mix in the meatballs until coated evenly.
  • Slice the loaf of bread lengthwise without cutting all the way through; divide the loaf into 6 sections. Arrange the opened sections on separate plates. Top each bread section with 6 meatballs in sauce and sprinkle with cheese. Serve promptly.

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