Open Faced Mushroom Meatball Parmigiana Sandwiches

Makes 2 sandwiches

For the meatballs:
8 ounce white button mushrooms, cleaned
1 garlic clove, peeled
8 ounces 80% lean ground beef
1 large egg
½ cup breadcrumbs
¼ cup Parmesan cheese, grated

For the sandwich:
1 round of pita bread
½ cup tomato sauce
1 ounce fresh mozzarella, sliced
fresh basil, optional

Preheat oven to 400 F and line a rimmed baking sheet with aluminum foil. Spray the foil with non-stick spray. Mince the mushrooms and garlic in a food processor or with a knife. Add mushrooms and garlic to a large bowl and mix with ground beef, egg, breadcrumbs, and Parmesan until blended.

Form 1-inch balls of the meat mixture and put them on the baking sheet. Mix should make 20 meatballs. Cook for 20 minutes until dark brown.

To make the sandwich, slice two meatballs in half. Slice the pita bread in half so that you have 2 rounds of bread. Place the meatballs on the bread, spread on ¼ cup sauce, and 1 ounce of the sliced mozzarella. Repeat to make 2 sandwiches.

Heat sandwich under a broiler on high for one minute. Remove when cheese has melted and bread is toasted. Enjoy hot.

one meatball is 57 calories, 3.0 g fat, 1.3 g saturated fat, 2.5 g carbohydrates, 0 g sugar, 5.0 g protein, 0 g fiber, 61 mg sodium, 2 Points+

one sandwich is 210 calories, 8.8 g fat, 4.1 g saturated fat, 17.2 g carbohydrates, 3.6 g sugar, 16.2 g protein, 1.7 g fiber, 400 mg sodium, 5 Points+

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Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes


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