Italian Meatball Rolls

Italian Meatball Rolls

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From: Diabetic Living Magazine

Balsamic mushrooms add an extra layer of flavor to this healthy makeover of the classic melty sandwich.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Nonstick cooking spray
  • 2½ cups thinly sliced cremini mushrooms
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 1 (8 ounce) can no-salt-added tomato sauce
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon dried rosemary, crushed
  • ½ teaspoon dried oregano, crushed
  • 8 ounces refrigerated Italian-style cooked turkey meatballs, halved
  • 4 whole wheat hot dog buns
  • ½ cup shredded part-skim mozzarella cheese
  • Snipped fresh oregano (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat broiler. Coat a large nonstick skillet with nonstick spray; preheat over medium heat. Add mushrooms, onion, and garlic to hot skillet; cook for 5 to 10 minutes or until tender, stirring occasionally. Add tomato sauce, balsamic vinegar, rosemary, and the dried oregano. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Stir in meatballs. Cook about 5 minutes more or until meatballs are heated through.
  2. Meanwhile, open buns so they lay flat and place on a baking sheet. Broil 4 to 5 inches from the heat about 1 minute or until lightly toasted. Divide meatball mixture among buns. Sprinkle with cheese. Broil for 1 to 2 minutes more or until cheese is melted. If desired, sprinkle with fresh oregano.

Nutrition information

  • Serving size: 1 sandwich
  • Per serving: 344 calories; 12 g fat(4 g sat); 4 g fiber; 36 g carbohydrates; 21 g protein; 16 mcg folate; 70 mg cholesterol; 10 g sugars; 411 IU vitamin A; 9 mg vitamin C; 163 mg calcium; 1 mg iron; 644 mg sodium; 254 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 vegetable, 2 starch, 2 medium-fat meat

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