Guiltless Meatball Grinder

Mm mm mmm!!! Forget your neighborhood sub shop, this guiltless meatball grinder made with chicken meatballs, part skim mozzarella cheese, and loads of roasted mushrooms, peppers, and onions will satisfy even the toughest critic. It takes only 30 minutes to make from start to finish, and if you roast the veggies the day before you can throw this together for lunch or dinner in 10 mins or less!

Roasted Veggies:

Makes Enough for 4 Subs, Total Time: 20 mins

1 medium red bell pepper sliced into 1/4 inch thin strips
1 small yellow onion cut and separated into wedges
5-8 mushrooms cut in half
2 t EVOO
Salt and Pepper to taste
Cooking spray

Preheat oven to 400. Combine the veggies with the EVOO and salt and pepper. Spread in a single layer on a baking sheet lightly sprayed with cooking spray. Bake in the oven for 15-20 minutes or until veggies are tender and roasted.

Guiltless Meatball Grinder 
Serves 4, Total Time: 15 mins

4 whole wheat hoagie rolls (available at Whole Foods)
16 Al Fresco cooked sun dried tomato chicken sausage meatballs
2 cups Classico Tomato Basil sauce
1 cup Sargento reduced fat shredded mozzarella cheese
1 cup baby spinach

Preheat oven to 400. Combine the sauce and the meatballs in a small saucepan and heat until meatballs are heated through and sauce is hot. Slice sub rolls in half lengthwise and spread open on a baking sheet. Place 4 meatballs and 1/4 cup sauce on each roll. Top with 1/2 cup of your roasted peppers, mushrooms, and onions. Sprinkle 1/4 cup cheese on each sub and top with 1/4 cup fresh baby spinach. Place the subs on the baking sheet in the oven for about 5 minutes or until roll is crisp and cheese is bubbly. Using a spatula carefully fold the grinder in half and serve immediately.

Enjoy!