Skinny Chickpea Meatball Sub
This recipe is super easy, really delicious, loaded with fiber and a much lighter version than your day-to-day meatball sub sandwich. I was inspired by The Meatball Shop, a restaurant in New York City with 6 locations that all serve yummy meatballs, subs and more.
Serving size: 2 sub sandwiches (6 meatballs)
4 slices of multi-grain toast
1/2 cup tomato and basil sauce (from a jar works)
2 tbsp parmesan cheese
1 can (1 1/2 cups) chickpeas, drained
1/3 cup panko bread crumbs
1 tbsp thyme
1 tbsp parsley
1 clove garlic
1 tsp onion powder
Salt and pepper to taste
Preheat your oven to 375 degrees.
Toast up your slices of multi-grain bread and set aside.
In a food processor, combine your chickpeas, panko bread crumbs, egg, thyme, parsley, garlic, onion powder, salt and pepper. Blend until a dough texture forms.
Roll the dough into 6 meatballs and place on a greased baking sheet. Bake in the oven for about 20-30 minutes or until crispy.
Spread your tomato basil sauce on the toasted multi-grain bread slices. Put 3 meatballs on each sandwich and top with more sauce, your parmesan cheese and your second slice of toast. Enjoy!