Meatball Sub with Brussels Slaw Recipe

Ingredients

• 1 oz dried porcini mushrooms
• 2 cups boiling water
• ¾ cup soft bread crumbs
• 1 egg, lightly beaten
• ¼ cup finely chopped onion
• 2 Tbsp milk
• 2 cloves garlic, minced
• 1 tsp dried oregano, crushed
• ¼ tsp salt
• 12 oz lean ground beef
• 14.5 oz can no-salt-added fire-roasted diced tomatoes, drained
• ½ cup low-sodium tomato pasta sauce
• ¼ cup dry red wine
• 1 cup thinly sliced fresh Brussels sprouts
• ½ cup shredded carrots
• 1 Tbsp white balsamic vinegar
• 2 tsp olive oil
• 0.12 tsp salt
• 8 whole wheat hot dog buns, split and toasted
• ¼ cup grated Parmesan cheese

1. Preheat oven to 375°F. Line a shallow baking pan with parchment paper; set aside. Place dried mushrooms in a medium bowl; pour boiling water over mushrooms. Cover and let stand for 15 minutes. Using a slotted spoon, remove mushrooms; discard liquid. Finely chop rehydrated mushrooms.
2. For meatballs, in another medium bowl combine bread crumbs, egg, onion, milk, garlic, oregano, salt, and the chopped mushrooms. Add ground beef; mix well. Shape mixture into twenty-four 1-½-inch meatballs. Place meatballs in the prepared baking pan. Bake 15 minutes or until meatballs are no longer pink. Remove with a slotted spoon.
3. In a 2-quart slow cooker combine meatballs, drained tomatoes, pasta sauce, red wine, and 1⁄8 tsp. salt. Cover; cook on low-heat setting 6 hours.
4. In a small bowl combine Brussels sprouts, carrots, vinegar, oil, and 1⁄8 tsp. salt. Spoon 3 meatballs and 2 Tbsp. sauce into each bun. Top with Brussels sprouts mixture and Parmesan cheese.