Meatball Hoagies

 

1

cup Fiber One® original bran cereal

1

jar (25.5 oz) Muir Glen® tomato basil pasta sauce

1/4

cup fat-free egg product

1/4

cup finely diced onion

1

teaspoon Italian seasoning

1

lb lean (at least 93%) ground beef

6

whole wheat hot dog buns, split

3/4

cup shredded reduced-fat mozzarella cheese (3 oz)

• 1 Heat oven to 375°F. Spray large cookie sheet with sides with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
• 2 In large bowl, mix cereal, 1/2 cup of the pasta sauce, the egg product, onion and Italian seasoning. Stir in beef; mix thoroughly. Shape into 18 (1 1/2-inch) meatballs. Place meatballs on cookie sheet. Bake 15 to 20 minutes or until thoroughly cooked and no longer pink in center.
• 3 Meanwhile, in 2-quart saucepan, heat remaining pasta sauce over medium-low heat until hot. Place buns cut sides up on another cookie sheet.
• 4 Place 3 meatballs on bottom half of each bun. Top with slightly less than 1/2 cup sauce and about 2 tablespoons cheese. Bake 4 to 6 minutes or until cheese is melted and top half of each bun is toasted. Place top half of bun on each sandwich.