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Knife and Fork Meatball Sandwiches

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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Spinach provides a simple addition to this hearty meatball sandwich that's ready in 25 minutes - perfect for dinner.

Knife and Fork Meatball Sandwiches

  • Prep Time 25 min
  • Total 25 min
  • Servings 6
  • Ingredients 9
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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

  • Step 
    1
    Heat oven to 425° F. Line 15 x 10 x 1-inch pan with foil, extending foil over short sides of pan.
  • Step 
    2
    In medium bowl, mix ground beef, spinach, bread crumbs, onion powder, Italian seasoning and egg whites. Press mixture into 8x6-inch rectangle in pan. Cut rectangle into 36 pieces; do not separate.
  • Step 
    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.
  • Step 
    4
    Meanwhile, in 3-quart saucepan, heat pasta sauce. Add meatballs; stir to coat.
  • Step 
    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 each with cheese. Serve immediately.

Nutrition

260 Calories
6g Total Fat
20g Protein
32g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Sandwich
Calories
260
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
590mg
24%
Potassium
390mg
11%
Total Carbohydrate
32g
11%
Dietary Fiber
3g
11%
Sugars
10g
Protein
20g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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