Meatball sub
1. Preheat the oven to 350 degrees F.
2. Mix the buffalo, egg whites, wheat germ, onion, Parmesan, and garlic. Shape into 12 meatballs and place in a baking dish that's been lightly coated with cooking spray. Bake for 15 to 20 minutes (turning once) or until cooked through.
3. While the meatballs are cooking, slice the baguette in half lengthwise and remove some of the interior bread to trim the carbs and make room for the meatballs. With 5 minutes left to bake the meatballs, place the bread in the oven to lightly toast. Brush the meatballs with the oil and season with the all-purpose seasoning and pepper.
4. Warm the spaghetti sauce in a pan over medium heat. Spoon the meatballs into the sauce to coat and then line them up in the bottom bread half. Top with the mozzarella.
5. Return the baguette to the oven for about 2 minutes or until the cheese melts. Allow to cool for a minute and cut into slices.
580 calories, 46 g protein, 54 g carbohydrates, 19 g fat (7 g saturated), 1,120 mg sodium, 5 g fiber
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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 461 | ||
Calories from Fat: 81 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9g | 12 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 18.6mg | 6 % | |
Sodium 814.2mg | 28 % | |
Potassium 603.3mg | 16 % | |
Total Carbohydrate 51.3g | 15 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 48.7g | ||
Protein 44.1g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 461
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