BUFFALO MEATBALL SANDWICH
Ground buffalo makes this meatball sandwich low in fat and rich in flavor.
(Number of Powerfoods: 5)
1 POUND LEAN GROUND BUFFALO
2 EGG WHITES
½ CUP TOASTED WHEAT GERM
1/3 CUP FINELY CHOPPED ONION
2 TABLESPOONS GRATED PARMESAN CHEESE
1 TEASPOON MINCED GARLIC
1 FRENCH BAGUETTE OR CRUSTY ITALIAN BREAD
1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
½ TEASPOONSALT-FREE ALL-PURPOSE SEASONING
¼ TEASPOON BLACK PEPPER
1 JAR (14 OUNCES) SPAGHETTI SAUCE
4 THIN SLICES MOZZARELLA CHEESE1. Preheat the oven to 350°F.
2. Mix the buffalo, egg whites, wheat germ, onion, Parmesan, and garlic. Shape into 12 meatballs and
place in a baking dish that's been lightly coated with cooking spray. Bake for 15 to 20 minutes
(turning once) or until cooked through.
3. While the meatballs are cooking, slice the baguette in half lengthwise and remove some of the
interior bread to trim the carbs and make room for the meatballs. With 5 minutes left to bake the
meatballs, place the bread in the oven to lightly toast. Brush the meatballs with the oil and season
with the all-purpose seasoning and pepper.
4. Warm the spaghetti sauce in a pan over medium heat. Spoon the meatballs into the sauce to coat
and then line them up in the bottom bread half. Top with the mozzarella.
5. Return the baguette to the oven for about 2 minutes or until the cheese melts. Allow to cool for a
minute and cut into slices.
Makes 4 servings.
Per serving: 580 calories, 46 g protein, 54 g carbohydrates, 19 g fat (7 g saturated), 1,120 mg
sodium, 5 g fiber