Ingredients
2/3
cup hot water
1/2
cup uncooked bulgur
1
package (20 oz) lean ground turkey
2
cloves garlic, finely chopped
1/2
cup onion, finely chopped
2
teaspoons Italian seasoning
1/4
teaspoon salt
1/4
teaspoon ground pepper
1
whole egg
1
egg white
1
jar (25.5 oz) Muir Glen™ organic cabernet marinara pasta sauce
8
soft hoagie buns (about 6 inches long)
8
slices reduced-fat mozzarella cheese
Shredded fresh basil leaves, if desired
Preparation
In small bowl, mix hot water and bulgur. Let soak at least 20 minutes. Heat oven to 350°F. Line cookie sheet with sides with foil.
Meanwhile, in large bowl, mix remaining Meatball ingredients. Drain bulgur; add to bowl, mixing very well until incorporated. Shape into 24 golf ball-size meatballs. Place on wire cooling rack, and place inside lined cookie sheet.
Bake 25 minutes. Place marinara sauce in 10- to 12-inch straight-sided skillet over medium heat. Carefully transfer meatballs to skillet; simmer 5 to 10 minutes or until hot.
Place 3 meatballs in each bun. Cut cheese in half, and place over meatballs. Cover with additional sauce, and serve with shredded fresh basil.
