Meatball Subs, Zucchini Chips and Sautéed Pepper and Onions
Servings : 4
Ingredients
Meatball Subs
- 1 1/2 lbs ground beef 90% lean or leaner
- 1 1/4 cup 100% whole grain breadcrumbs
- 1 1/2 tsp Italian seasoning
- 2 tsp bottled minced garlic
- 1 cup frozen diced onions
- 1 egg
- 1 bag frozen diced bell peppers 10 oz
- 2 jars marinara 28 oz each, no sugar listed in ingredients
- 6 each 100% whole wheat hoagie rolls with no high fructose corn syrup
- 2 cups mozzarella shredded
Zucchini Chips
- 3 zucchini thinly sliced
- 2 egg white
- 1 tsp salt
Sautéed Peppers and Onions
- 1 green bell pepper seeded, membranes removed, and thinly sliced
- 1 yellow bell pepper seeded, membranes removed, and thinly sliced
- 1 yellow onion thinly sliced on the vertical
- 1 Tbsp extra virgin olive oil
Instructions
Meatball Subs
- Combine first 6 ingredients in a bowl. Mix well. Form into 18 balls. Set aside. Pour 1 jar marinara into crockpot. Add bell peppers and stir well. Add meatballs to sauce. Pour remaining sauce over the meatballs. Cook on low 6 hours or on high 4 hours. Place 3 meatballs into each of 6 hoagie rolls. Spoon sauce over the meatballs. Top with cheese.
Zucchini Chips
- Beat eggs until frothy. Toss zucchini slices and egg whites until zucchini is well-coated. Arrange in a single layer on a cookie sheet lined with parchment paper. Sprinkle with salt. Bake at 450 for 30 min or until zucchini is browned and crisp, turning after 15 minutes.
Sautéed Peppers and Onions
- Heat oil over med heat until hot. Add peppers and onions. Saute over med heat until peppers and onions are tender-crisp and beginning to brown, about 10 minutes. Serve on meatball subs or alone.