INGREDIENTS
1
pound ground chicken breast
1/2
cup fresh whole wheat or white bread crumbs (1 slice bread)
1
egg white
3
tablespoons finely chopped fresh parsley
2
cloves garlic, minced
1/4
teaspoon salt
1/8
teaspoon black pepper
Nonstick cooking spray
1/4
cup chopped onion
1
can (8 ounces) whole tomatoes, drained and coarsely chopped
1
can (4 ounces) no-salt-added tomato sauce
1
teaspoon dried Italian seasoning
4
small hard rolls, split
2
tablespoons shredded Parmesan cheese
PREPARATION:
- Combine chicken, bread crumbs, egg white, parsley, garlic, salt and pepper in medium bowl. Form mixture into 12 to 16 meatballs.
- Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Add meatballs; cook and stir about 5 minutes or until browned on all sides. Remove meatballs from skillet.
- Add onion to skillet; cook and stir 2 to 3 minutes. Stir in tomatoes, tomato sauce and Italian seasoning; heat to a boil. Reduce heat to low and simmer, covered, 15 minutes. Return meatballs to skillet; simmer, covered, 15 minutes.
- Place 3 to 4 meatballs in each roll. Divide sauce evenly; spoon over meatballs. Sprinkle with cheese.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
Serving Size:
1 Grinder sandwich
Sodium
702 mg
Protein
31 g
Fiber
3 g
Carbohydrate
40 g
Cholesterol
63 mg
Saturated Fat
2 g
Total Fat
7 g
Calories from Fat
17 %
Calories
340
DIETARY EXCHANGE:
Vegetable
1-1/2
Starch
2
Meat
3
