Saucy Meatball Sandwiches Recipe

Ingredients

• 2 small onions
• ½ cups finely chopped fresh mushrooms
• ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
• 0.33 cup fine dry bread crumbs
• ¼ tsp black pepper
• 0.12 tsp salt
• 2 lb ground turkey breast
• 4 oz thinly sliced cooked lower-sodium ham, chopped
• 3 medium red sweet peppers, quartered
• 14.5 oz can no-salt-added diced tomatoes, undrained
• 3 oz portions whole grain baguette-style French bread Basil leaves (optional)
• ¾ oz slices reduced-fat Swiss cheese, halved

1. Finely chop one of the onions. Cut the other onion into thin wedges. Set both aside. For meatballs, in a bowl combine finely chopped onion, mushrooms, egg, bread crumbs, black pepper, and salt. Add ground turkey and ham; mix well. Using slightly wet hands, shape mixture into thirty 2-inch meatballs. Coat a very large unheated nonstick skillet with nonstick cooking spray; heat over medium heat. Cook meatballs, half at a time, in hot skillet until browned, turning occasionally.
2. In a 5- to 6-quart slow cooker combine onion wedges, pepper quarters, and tomatoes. Place meatballs on mixture in cooker. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-½ hours.
3. Remove meatballs from cooker with a slotted spoon; keep warm. Using the slotted spoon, transfer onions, peppers, and tomatoes to a blender or food processor; discard remaining cooking liquid in cooker. Cover; blend or process pepper mixture until smooth.
4. Preheat broiler. Remove centers from bread portions. Place bread portions, cut sides up, on a large baking sheet. Broil 3 to 4 inches from heat for 1 to 2 minutes or until lightly toasted.
5. If desired, arrange basil leaves on bottom halves of bread portions; add three meatballs to each. Top each with 3 Tbsp. sauce and a half slice of cheese. Remove remaining bread tops from the pan. Broil sandwiches for 30 to 60 seconds or until cheese is melted. Add bread tops.