Meatball Subs

Serving Size: 8
Prep Time:
Total Time:

My kids love almost anything served in a bun. And Jerry says food that's wrapped in "fancy paper" always tastes delicious, no matter what it is. I send him to NY Mets games with this healthy, high-protein take on a regular sub.


  • 0.5 cup whole-wheat bread crumbs
  • 8 whole-wheat hot dog rolls, warmed
  • 1 (28-ounce) can "no salt added" diced tomatoes
  • 2 Tbsp tomato paste
  • 0.5 onion, chopped
  • 1 Tbsp olive oil
  • 0.5 Pound ground turkey (all white meat)
  • 0.5 Pound ground beef (at least 90 percent lean)
  • 0.25 tsp pepper
  • 0.25 tsp salt
  • 1 clove garlic, chopped
  • 1 large egg white
  • 1 cup sweet potato puree
  • 1 cup low-fat, reduced sodium chicken broth
  • 1 cup grated part-skim mozzarella


  1. In a large bowl, mix the breadcrumbs, 1/2 cup of the chicken broth, the puree, egg white, garlic, salt and the pepper. Gently mix in the meat. Form meatballs, 2 inches in diameter, and place them on a sheet of waxed paper.
  2. Heat the oil in a large stockpot over medium-high heat. Add the onions. Cook until they begin to soften, 4 to 6 minutes. Add the meatballs and continue to cook 8 to 10 minutes, turning the meatballs occasionally. Clear a small space in the pan and add the tomato paste. Cook 1 additional minute more, until the paste browns slightly. Then mix in the diced tomatoes and remaining broth.
  3. Bring to a slow boil, then immediately reduce to a summer. Cover and cook 35 to 40 minutes, occasionally stirring gently until the meatballs are cooked through. Transfer 3 meatballs to each hot dog rolls. Top each with 2 tablespoons of the sauce and sprinkle with cheese.

Recipe courtesy of Jessica Seinfeld's Double Delicious.

Image courtesy of Lisa Hubbard