Nonstick cooking spray
  • 2 1/2  cups 
    thinly sliced cremini mushrooms
  • 1/2  cup 
    chopped onion (1 medium)
  • 2   
    cloves garlic, minced
  • 1  8  ounce can 
    no-salt-added tomato sauce
  • 2   tablespoons 
    balsamic vinegar
  • 1/2  teaspoon 
    dried rosemary, crushed
  • 1/2  teaspoon 
    dried oregano, crushed
  • 8   ounces 
    refrigerated Italian-style cooked turkey meatballs (8 meatballs), halved
  • 4   
    whole wheat hot dog buns
  • 1/2  cup 
    shredded part-skim mozzarella cheese (2 ounces)
    Snipped fresh oregano (optional)
Preheat broiler. Coat a large nonstick skillet with nonstick spray; preheat over medium heat. Add mushrooms, onion, and garlic to hot skillet; cook for 5 to 10 minutes or until tender, stirring occasionally. Add tomato sauce, balsamic vinegar, rosemary, and the dried oregano. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Stir in meatballs. Cook about 5 minutes more or until meatballs are heated through.
Meanwhile, open buns so they lay flat and place on a baking sheet. Broil 4 to 5 inches from the heat about 1 minute or until lightly toasted. Divide meatball mixture among buns. Sprinkle with cheese. Broil for 1 to 2 minutes more or until cheese is melted. If desired, sprinkle with fresh oregano. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 344, Fat, total (g) 12, chol. (mg) 70, sat. fat (g) 4, carb. (g) 36, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 10, pro. (g) 21, vit. A (IU) 388.72, vit. C (mg) 8.86, Thiamin (mg) 0.1, Riboflavin (mg) 0.33, Niacin (mg) 2.17, Pyridoxine (Vit. B6) (mg) 0.12, Folate (g) 16.13, Cobalamin (Vit. B12) (g) 0.12, sodium (mg) 644, Potassium (mg) 254, calcium (mg) 161.55, iron (mg) 1.44, Vegetables () 1, Starch () 2, Medium-Fat Meat () 2, Carb Choice () 2.5, Percent Daily Values are based on a 2,000 calorie diet
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