Open-face Meatball Sub

  • SERVING SIZE   221 g   ( 1 sub ) 
  • 6 Cambrooke Veggie Meatballs
  • 1 Cambrooke Artisan Roll
  • Olive or canola oil
  • 2 Cambrooke Marinara Minis
  • 3 Tbs Cambrooke Mozzarella Shreds
  • Preheat oven to 350 degrees F.
  • If meatballs are frozen, thaw in microwave for approximately 4 minutes at 50 percent power.
  • Bake on a greased cookie sheet for 20 minutes.
  • Slice artisan roll in half and scoop out some of the flesh of the roll by hand, being careful not to pierce through and create a hole. Set aside insides of bread for another use.
  • Brush or spray the inside of each side of the artisan bread with oil and sprinkle with garlic salt.
  • Place under broiler for 2-3 minutes or until it just starts to brown.
  • Spread marinara sauce on the bottom of each side of the roll.
  • Top with 3 meatballs, more marinara sauce, and 1 Tbs of Mozzarella Shreds.
  • SUGGESTIONS: Add low protein cheese slices and cut sandwich into three servings.
Per Recipe Per Serving
Protein, g 5.4 2.7
Calories 470 240
Nutrition Facts Panel