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
Preparation
Heat oven to 425° F. Line 15 x 10 x 1-inch pan with foil, extending foil over short sides of pan.
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.
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.
Meanwhile, in 3-quart saucepan, heat pasta sauce. Add meatballs; stir to coat.
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.
