Makes 4 servings
|1||pound ground chicken breast|
|1/2||cup fresh whole wheat or white bread crumbs (1 slice bread)|
|3||tablespoons finely chopped fresh parsley|
|2||cloves garlic, minced|
|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|
- 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.
|Serving Size:||1 Grinder sandwich|
|Calories from Fat||17 %|
|Total Fat||7 g|
|Saturated Fat||2 g|
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