Healthy Meatball Subs

I have so much I want to write about. Topics rapidly fire through my head all day long. The sad truth is that a non-napping toddler and boys who are going on their fifth day off from school have zapped all of my creative energy. When I sit down to actually write, it comes out as, blah-shit-what-random-crap-gah-help. Not good.

So here I am with another recipe for you. It’s all I can do to bring you the chaos of my life in the form of a meatball sub. This may not fall under the “healthy” category under current popular diets (meat! dairy! gluten!), but it it an improvement over traditional meatball subs. I’m happy anytime I can sneak spinach into dinner.

Meatball Subs



  • 1 medium carrot
  • 1/2 onion
  • 3 garlic cloves
  • 1 cup fresh spinach
  • 1 egg
  • 1 cup whole-wheat bread crumbs I make mine homemade from three slices of whole-wheat bread
  • 3 Tablespoons ketchup
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 pound ground beef
  • Rolls hoagie/round/hot dog-your choice
  • Marinara sauce use the brand you like best
  • Mozzarella or Provolone cheese


  • Heat oven to 400 degrees.
  • Place carrot, onion, garlic and spinach in food processor. Process until the vegetables are minced.
  • Add veggie mixture, along with the rest of the ingredients, into a large bowl and mix thoroughly. Hands work best for this.
  • Place a cooling rack on a cookie sheet. Spray liberally with cooking spray. Roll meat mixture into meatballs and place on the cookie sheet. Cook meatballs in 400 degree oven for 20 minutes, or until cooked through.
  • Open rolls and place on a cookie sheet. Broil for 30 seconds-1 minute. Be sure to watch closely.
  • Now assemble your sandwiches. Place 2-3 meatballs on a roll. Top with marinara sauce and a slice of cheese. Bake in a 350 degree oven for 10 minutes, or until the cheese is bubbly.
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