This is so good but it’s way too much food…said no one ever. Until tonight!
During my Trader Joe’s run last week I picked up a bag of Meatless Meatballs. Was pretty sure it was going to end up in whole wheat noodles or spaghetti squash but they were taunting me from the freezer and saying “please Kelly, please don’t just dump me in some noodles”. Ok ok I’ll see what I can do for you little balls of sans meat but you will have to be delicious enough to fly under hubby’s radar.
So today at work after he had asked me three times in less than three hours if I had decided what was for dinner I realized it needed to be something yummy or he was headed to pick up pizza. Our daughter and future son in law were going to be joining us so the drive home was a mental inventory of what we had on hand that could feed four. And that all four would eat. Spaghetti and meatballs it is. Spaghetti and meatballs, humph. Spaghetti and….hmmmmm wait. I still have those whole wheat submarine rolls left over from Nana’s. Double hmmmmm.
So before I unveil what we had, back to “too much food”. I made three of these before I made my own and let me tell you my taste buds were tingling. I successfully avoided sampling and had four full servings available to feed the hungry mouths waiting on me. I called hubby in to give him his and he said “wow! The whole house smells so good. Are we sharing this?” Nope that’s all yours. “All mine? This is way too much food”. I may never hear that again but now that I’ve eaten mine he’s right, that’s a lot of food!
Meatless Meatball Sub – 14PPV per serving
Ingredients:
- One 6″ Whole Wheat Sub Roll
- 6 each Trader Joe’s Meatless Balls
- 1/4 cup Victoria Marinara Sauce
- 1 tsp EVOL
- 2 baby portabella mushrooms sliced
- 1/4 cup shredded light Mexican blend cheese (next time I’ll use my beloved Baby Bel minis but sadly we ran out last night) for vegetarian or use Shreds for a vegan version
- 1 tbsp minced garlic
Another hard one right? Put oil in a non stick (I prefer ceramic) skillet over medium. Add sliced mushrooms, garlic and meatless meatballs. Heat for approximately 6-7 minutes stirring several times. Then add the marinara, reduce to simmer and cover with aluminum foil while you toast the sub roll. Slice sub roll and put on aluminum foil or parchment paper open faced in toaster oven for 4 minutes. Remove from toaster oven and add the meatball and sauce mixture over both halves. Sprinkle evenly with the shredded cheese and return to toaster oven for 6 minutes on 350. Turn to broil for 2 minutes, remove and serve immediately. Try not to drool as you hand them to your guests, it’s not polite.
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