Open-Faced Meatball Subs: Recipe #2

This guilt-free recipe is perfect after a long, busy day!
Prep Time: 30 min/Cook Time: 35 minutes

1/4 cup Egg Substitute
1/3 cup Soft Bread Crumbs
1/4 cup Finely-chopped Onion
2 Garlic Cloves, minced
1/2 tsp Onion Powder
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
1/4 tsp Pepper
Dash Salt
1-1/4 lbs Lean Ground Beef
2 cupse Garden-style Pasta Sauce
Hoagie buns, split
Softened Butter
Shredded Monterey Jack Cheese
Shredded Parmesan Cheese

NOTE: Natural cheeses where the whey is removed and the remaining lactose is "cured" are legal for people who are lactose-intolerant! Examples include: Chedder, Colby, Havarti, Monterey Jack, Parmesan, Swiss, Gruyere and others. These are the cheeses I use in all my cooking.

1.Preheat the oven to 375 degrees. Line a baking sheet with foil.

2.In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into meatballs, about 1-2 inches each. Transfer to the baking sheet. Bake for 25-30 minutes, or until no longer pink in the center. Drain on a paper towel.

3. Place meatballs in a large saucepan. Add the pasta sauce; bring to a boil. Reduce heat and simmer for 5-10 minutes.

4. Spread softened butter on hoagie buns. Top with parmesan cheese (sparingly) and broil in the oven until cheese is melted and edges are brown and crispy (the bread should not be "soggy" with the melted cheese; it should still be crispy with a tad of melted cheese on the top).

5. Spoon meatball and sauce mixture onto bun halves and top with shredded monterrey jack and parmesan cheese. Place assembled sandwich back under the broiler until cheese on top is melted OR simply place single sanwiches in microwave for 30 seconds on high (or until cheese is melted).