Turkey Meatball Subs

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.3 cup wine dry white
• 1 large egg whites 
• 3 tablespoons skim milk fat-free
• 0.3 cup basil fresh chopped
• 1 teaspoon garlic fresh minced
• 12 ounces pd of ground turkey 
• 1.8 cups tomatoes 
• 4 teaspoons olive oil divided
• 0.5 teaspoon oregano dried
• 5 teaspoons parmesan grated
• 0.3 teaspoon salt 
• 10 ounce sesame seed split with sesame seeds,
• 0.8 cup onion yellow chopped

Equipment

• bowl
• frying pan
• baking sheet
• broiler

Directions

1. Preheat broiler.
2. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell.
3. Place torn bread in a large bowl.
4. Add milk, stirring with a fork until smooth.
5. Add oregano, salt, turkey, and egg white to bread mixture, stirring just until combined. Working with damp hands, shape turkey mixture into 12 meatballs.
6. Heat a large nonstick skillet over medium heat.
7. Add 1 tablespoon oil to pan; swirl to coat.
8. Add meatballs; cook 5 minutes, turning to brown on all sides.
9. Remove meatballs from pan.
10. Add remaining 1 teaspoon oil to pan; swirl to coat.
11. Add onion and garlic to pan; saut 4 minutes or until tender.
12. Add wine; cook 1 minute, scraping pan to loosen browned bits. Stir in marinara, basil, and vinegar; bring to a boil. Return meatballs to pan. Cover, reduce heat, and simmer 15 minutes or until meatballs are done.
13. Arrange rolls, cut sides up, on a baking sheet; broil 1 minute or until toasted. Top bottom half of each roll with 3 meatballs, about 1/3 cup sauce, and top half of roll.
14. Sprinkle evenly with Parmigiano-Reggiano.