cup fresh whole wheat or white bread crumbs (1 slice bread)
tablespoons finely chopped fresh parsley
cloves garlic, minced
teaspoon black pepper
Nonstick cooking spray
cup chopped onion
can (8 ounces) whole tomatoes, drained and coarsely chopped
can (4 ounces) no-salt-added tomato sauce
teaspoon Italian seasoning
small hard rolls, split
tablespoons shredded Parmesan cheese
1. Combine chicken, bread crumbs, egg white, parsley, garlic, salt and pepper in medium bowl. Form mixture into 12 to 16 meatballs.
2. Spray medium nonstick skillet with cooking spray; heat over medium heat until hot. Add meatballs; cook and stir about 5 minutes or until browned on all sides. Remove meatballs from skillet.
3. Add onion to skillet; cook and stir 2 to 3 minutes. Stir in tomatoes, tomato sauce and Italian seasoning; heat to a boil. Reduce heat to low and simmer, covered, 15 minutes. Return meatballs to skillet; simmer, covered, 15 minutes.
4. Place 3 to 4 meatballs in each roll. Divide sauce evenly; spoon over meatballs. Sprinkle with cheese.