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Greek Meatball Subs

Recipe

Nutritional Info

Cook's Notes

Reviews (0)

Total recipe time: 25 to 30 minutes Makes 4 to 6 servings

Ingredients

1-1/2 pounds ground beef
4 soft hoagie rolls (6 to 7 inches long each)
2/3 cup plain fat free yogurt
1 tablespoon Greek seasoning
1/2 teaspoon salt (optional)
1/2 teaspoon black pepper
1 cup chopped tomato
1 cup chopped or sliced cucumber
1/4 cup Kalamata olives, chopped

Creamy Yogurt Sauce:

1/3 cup plain fat free yogurt
2 ounces feta cheese, crumbled
1-1/2 teaspoons Greek seasoning
1/4 teaspoon black pepper

Instructions

Heat oven to 425°F. Cut rolls in half most of the way through. Remove and reserve a strip of bread from inside of each roll half. Set rolls aside. Place bread strips in food processor container. Cover; process to form crumbs.
Combine 1 cup bread crumbs, ground beef, 2/3 cup yogurt, 1 tablespoon Greek seasoning, 1/2 teaspoon salt, if desired, and 1/2 teaspoon pepper in large bowl, mixing lightly but thoroughly. Divide beef mixture into 16 equal portions; shape into meatballs. Place on rack in broiler pan. Bake in 425°F oven 18 to 20 minutes.
Meanwhile combine Creamy Yogurt Sauce ingredients in small bowl. Set aside.
Place 4 meatballs in each roll. Top evenly with Creamy Yogurt Sauce, tomato, cucumber and olives.

Nutritional Information Per Serving

Nutrition information per serving (1/4 of recipe), using 95% lean ground beef: 617 calories; 2 g fat (8 g saturated fat; 9 g monounsaturated fat); 111 mg cholesterol; 1137 mg sodium; 59 g carbohydrate; 4.4 g fiber; 48 g protein; 11.9 mg niacin; 0.7 mg vitamin B₆; 3.4 mcg vitamin B₁₂; 8.1 mg iron; 53.6 mcg selenium; 9.4 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, iron, selenium and zinc; and a good source of fiber.

Nutrition information per serving (1/6 of recipe), using 95% lean ground beef: 412 calories; 13 g fat (5 g saturated fat; 6 g monounsaturated fat); 74 mg cholesterol; 758 mg sodium; 39 g carbohydrate; 2.9 g fiber; 32 g protein; 7.9 mg niacin; 0.5 mg vitamin B₆; 2.3 mcg vitamin B₁₂; 5.4 mg iron; 35.8 mcg selenium; 6.3 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, iron, selenium and zinc; and a good source of fiber.

Cook's Notes

For 6 servings, remove strip of bread from 6 rolls as directed above. Shape beef mixture into 18 meatballs. Bake as directed above. Place 3 meatballs in each roll and top as directed above.

For easier cleanup, line bottom of broiler pan (not rack) with aluminum foil.