Turkey Meatball Hoagies
P+C
1 lb. ground turkey breast (97-98% lean)
3 medium tomatoes
2 medium onions
8 cloves garlic
1 large green pepper
1 large egg white
2 whole wheat submarine hoagie rolls
spices (below)
As your oven is preheating to 400 degrees, make the marinara sauce: chop tomatoes and place in a pan over medium-low heat. Mix in 4 cloves chopped garlic & 1 chopped onion, and sliced green pepper. Stew with a lid after stirring-in a dash of salt, some oregano & basil. Keep stirring the stuff as you cook the meatballs.
To make the meatballs, mix these together in a large bowl: ground turkey, 4 chopped garlic cloves, 1 chopped onion, raw egg white, and a dash of salt and pepper (the raw egg white holds them together when they cook). Form into 2-inch meatballs and place on a cookie sheet, baking @ 400 degrees for 15-20 minutes. They're done when you can poke them with a toothpick and the juice that comes out is clear, rather than cloudy.
Cut the rolls down the center and lightly toast in the oven. Stuff them with the meatballs, then pour the marinara sauce over them (it will thicken when it cools a bit), and then top with grated nonfat parmesan cheese.
Makes 2 sandwiches.
Each Sandwich:
Total Calories: 600
Fat: 10 g (2 sat, 2.5 mono, 4.5 poly)
Carbs: 72 g (13 g fiber)
Protein: 59 g
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