Pork Meatball Subs

Yield: 6 servings

Ingredients:

For Meatballs:

½ cup zucchini, scrubbed with clean vegetable brush under running water, shredded
¼ cup carrot, scrubbed with clean vegetable brush under running water, shredded
1 pound ground pork
¼ cup Parmesan cheese, grated
2 Tablespoons Italian seasoning
½ teaspoon onion powder
1 egg
½ cup breadcrumbs
1 teaspoon salt (optional)
2 cups reduced sodium Marinara sauce

For Subs:

2 cups part-skim Mozzarella cheese, shredded
6 (6inch) whole wheat hoagie rolls
¼ cup fresh basil, gently rubbed under cold running water (optional)

Directions:

Wash hands with soap and water.
Using your hands, squeeze out as much water as possible from the zucchini and carrots.
In a large mixing bowl, combine zucchini, carrot, ground pork, Parmesan, Italian seasoning, onion powder, egg, and breadcrumbs. Mix until combined. Wash your hands with soap and water after handling raw eggs and meat.
Scoop about two tablespoons of the meat mixture at a time and shape into 24 balls.
Wash your hands with soap and water after handling uncooked meat.
Heat skillet over medium-high heat. Add meatballs and cook for 5 minutes, turning every couple of minutes until all sides are golden brown. Drain fat.
Add the marinara sauce, cover, and simmer for 10-15 minutes or until the meatballs reach an internal temperature of 160°F on a food thermometer.*
To assemble sandwiches, place 4 meatballs on each roll, two tablespoons of sauce, and top with cheese. Broil or toast if desired.
Store leftovers in a sealed container in the refrigerator for up to four days.

Notes:

*Note: Alternatively, bake the meatballs on a parchment-lined baking sheet at 350˚F for 30-35 minutes, flipping after the first 15 minutes. Warm up marinara sauce and serve on the side.

Nutrition Information: