Greek Meatball Subs
Tickle your taste buds with Greek flavors tonight. Enjoy these sub sandwiches packed with Greek beef meatballs, fresh tomatoes, cucumbers, Kalamata olives and a creamy feta-yogurt sauce.
Cook Time: 30 Minutes
Servings: 4
Ingredients: 13
Ingredients
Creamy Yogurt Sauce:
Preparation
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Step 1
Heat oven to 400°F. Cut rolls in half most of the way through. Remove and reserve a strip of bread from inside of each roll half. Set rolls aside. Place bread strips in food processor container. Cover; process to form crumbs.
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Step 2
Combine 1 cup bread crumbs, ground beef, 2/3 cup yogurt, 1 tablespoon Greek seasoning, 1/2 teaspoon salt, if desired, and 1/2 teaspoon pepper in large bowl, mixing lightly but thoroughly. Divide beef mixture into 12 2-inch meatballs. Place on rack in broiler pan sprayed with cooking spray. Bake in 400°F oven 24 to 27 minutes.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
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Step 3
Meanwhile combine Creamy Yogurt Sauce ingredients in small bowl. Set aside.
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Step 4
Place 3 meatballs in each roll. Top evenly with Creamy Yogurt Sauce, tomato, cucumber and olives.
Nutrition Information
617 Calories
8g SAT FAT
48g PROTEIN
8.1 mg IRON
9.4 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 617 Calories; 18 Calories from fat; 2g Total Fat (8 g Saturated Fat; 9 g Monounsaturated Fat;) 111 mg Cholesterol; 1137 mg Sodium; 59 g Total Carbohydrate; 4.4 g Dietary Fiber; 48 g Protein; 8.1 mg Iron; 11.9 mg NE Niacin; 0.7 mg Vitamin B6; 3.4 mcg Vitamin B12; 9.4 mg Zinc; 53.6 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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