Greek Meatball Subs

Recipe

Reviews

(0)

Greek Meatball Subs

Greek Meatball Subs
Total Recipe Time:  25 to 30 minutes
Makes 4 to 6 servings

Ingredients

1-1/2 pounds Ground Beef4 soft hoagie rolls (6 to 7 inches long each) 2/3 cup plain fat free yogurt1 tablespoon Greek seasoning1/2 teaspoon salt (optional)1/2 teaspoon black pepper1 cup chopped tomato1 cup chopped or sliced cucumber1/4 cup Kalamata olives, choppedCreamy Yogurt Sauce:1/3 cup plain fat free yogurt2 ounces feta cheese, crumbled1-1/2 teaspoons Greek seasoning1/4 teaspoon black pepper

Instructions

  1. Heat oven to 425°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.
  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 16 equal portions; shape into meatballs. Place on rack in broiler pan. Bake in 425°F oven 18 to 20 minutes.
  3. Meanwhile combine Creamy Yogurt Sauce ingredients in small bowl. Set aside.
  4. Place 4 meatballs in each roll. Top evenly with Creamy Yogurt Sauce, tomato, cucumber and olives.

Cook'sTip

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.Cook's Tip:  For 6 servings, remove strip of bread from 6 rolls as directed above. Shape beef mixture into 18 meatballs. Bake as directed above. Place 3 meatballs in each roll and top as directed above.

For easier cleanup, line bottom of broiler pan (not rack) with aluminum foil.
Nutrition information per serving (1/4 of recipe), using 95% lean Ground Beef: 617 calories; 2 g fat (8 g saturated fat; 9 g monounsaturated fat); 111 mg cholesterol; 1137 mg sodium; 59 g carbohydrate; 4.4 g fiber; 48 g protein; 11.9 mg niacin; 0.7 mg vitamin B6; 3.4 mcg vitamin B12; 8.1 mg iron; 53.6 mcg selenium; 9.4 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.Nutrition information per serving (1/6 of recipe), using 95% lean Ground Beef: 412 calories; 13 g fat (5 g saturated fat; 6 g monounsaturated fat); 74 mg cholesterol; 758 mg sodium; 39 g carbohydrate; 2.9 g fiber; 32 g protein; 7.9 mg niacin; 0.5 mg vitamin B6; 2.3 mcg vitamin B12; 5.4 mg iron; 35.8 mcg selenium; 6.3 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
© Cattlemen's Beef Board and American National CattleWomen, Inc.

Reviews

This recipe has no reviews yet.

Rate this Recipe

Funded in part by The Beef Checkoff, © 2016 Cattlemens Beef Board. Internal links within this website are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties. Read more >