Low Calorie Meatball Sandwich Recipe

 – 5 Points                                makes 8                                                          \
-1 lb extra lean ground turkey
– 1/2 cup whole wheat bread crumbs
– 1/4 cup grated Parmesan cheese
– 1/2 cup liquid egg substitute
– 2 cloves of garlic, finely minced
– 1 tbsp dried oregano
– 1/2 tbsp dried basil
– 1 tbsp fresh chopped parsley
– 1 tbsp granulated onion powder
– 1/2 tbsp sea salt
– 2 tsp black pepper
– 24 oz canned diced tomatoes
– Low Points Plus rolls, like Sara Lee Delightful Hot Dog Buns or Orowheat Sandwich Rounds
– 8 slices of light Sargento Reduced Fat Provolone Cheese
OPTIONAL: garnish with fresh shredded basil
  Preheat oven to 350°F. Place oven racks in top 1/3 of oven. Line two baking sheets with parchment paper or foil that’s been coated with non-fat cooking spray.
 In a large bowl, combine turkey, bread crumbs, parmesan cheese, egg, oregano, parsley, basil, garlic and salt & pepper. Scoop out turkey mixture and gently shape a small meatball (about the size of a tablespoon) and place on a prepared baking sheet; repeat with remaining ingredients to make 32 meatballs. Bake about 10 to 15 minutes. Make sure to shake the pans every 5 min to promote even browning of the meatballs.
 Meanwhile, in a small sauce pan, heat up can of diced tomatoes. Feel free to mix in additional garlic, parsley, oregano, basil, salt and peeper for extra flavor. It won’t affect the points value.
 When meatballs are done, remove from baking sheets. Place rolls on same baking sheets; top each piece with 4 meatballs. Spoon about 3 tablespoons sauce over meatballs in each sandwich; top each with 1 slice of light provolone cheese. Bake until cheese is melted and sandwiches are heated through, about 5 to 7 minutes.

Chicken Parm Meatballs

                                                                                                                                              
 1 1/4 pounds ground chicken
 1/2 cup breadcrumbs
 2 tablespoons chopped onion
 1 tablespoon chopped parsley
 1/2 cup Pecorino (or Parm)
 salt & pepper to taste
 1 clove garlic, minced
 1 teaspoon fennel seeds
 1 egg, whisked
 zest of half a lemon
 3 tablespoons olive oil
 1 14-ounce can storebought pizza sauce (such as Don Pepino’s)
 about 4 ounces fresh mozzarella (a dozen thin slices; to pile on the cheese would be to cancel out the fact that you were virtuous enough to replace fatty beef with lean chicken)
Preheat oven to 400°F, setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together first 11 ingredients. Shape into lacrosse-ball size balls (that would be somewhere between golf and tennis) and place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes.
Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden.  Heat remaining sauce in a small saucepan. Serve meatballs with a dollop of sauce