Knife and Fork Meatball Sandwiches

 

3/4

lb extra-lean (at least 90%) 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

1

egg or 2 egg whites

2

cups reduced-fat tomato pasta sauce

1

loaf (8 oz) French or Italian bread

1/2

cup shredded mozzarella cheese (2 oz)

• 1 Heat oven to 425°F. Line 15x10x1-inch pan with foil, extending foil over short sides of pan.
• 2 In medium bowl, mix ground beef, spinach, bread crumbs, onion powder, Italian seasoning and egg. Press mixture into 8x6-inch rectangle in pan. Cut rectangle into 36 pieces; do not separate.
• 3 Bake 10 to 15 minutes or until centers of meatballs are firm and no longer pink and juice is clear. Drain; pat beef with paper towels to remove moisture. With sharp knife, cut into 36 meatballs.
• 4 Meanwhile, in 3-quart saucepan, heat pasta sauce. Add meatballs; stir to coat.
• 5 Cut loaf of bread lengthwise to but not through one long side; cut loaf into 6 sections. Place opened sections on individual plates. Spoon 6 meatballs with sauce onto each bread section. Sprinkle with mozzarella and Parmesan cheese. Serve immediately.