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Prep 25min
Total25min
Servings6
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Ingredients
3/4
lb extra-lean (at least 93%) ground beef
1
box (9 oz) frozen spinach in a pouch, thawed, squeezed and patted dry with paper towels
1
slice whole wheat bread, torn into small pieces
1/2
teaspoon onion powder
1
teaspoon Italian seasoning or 1/2 teaspoon dried oregano leaves
2
egg whites
2
cups fat-free tomato pasta sauce
1
loaf (8 oz) French or Italian bread
1/3
cup shredded mozzarella cheese
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Steps
1
Heat oven to 425° F. Line 15 x 10 x 1-inch pan with foil, extending foil over short sides of pan.
2
In medium bowl, mix ground beef, spinach, bread crumbs, onion powder, Italian seasoning and egg whites. Press mixture into 8x6-inch rectangle in pan. Cut rectangle into 36 pieces; do not separate.
3
Bake 10 to 15 minutes or until centers of meatballs are firm and no longer pink and juice is clear. Drain; pat beef with paper towels to remove moisture. With sharp knife, cut into 36 meatballs.
4
Meanwhile, in 3-quart saucepan, heat pasta sauce. Add meatballs; stir to coat.
5
Cut loaf of bread lengthwise to but not through one long side; cut loaf into 6 sections. Place opened sections on individual plates. Spoon 6 meatballs with sauce onto each bread section. Sprinkle each with cheese. Serve immediately.
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To save more time, thaw the spinach in the microwave on High 3 minutes. Then remove spinach from pouch and pat dry with paper towels.
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