SWEET SKILLET MEATBALL BANH MI

NO HOAGIE BUNS ON HAND FOR THESE SANDWICHES? YOU CAN SERVE THE MEATBALL—AND—VEGGIE FILLING IN PITA BREAD OR HALVED BAGUETTES. FOR A LOW-CARB OPTION, SPOON THE FILLING INTO LETTUCE LEAVES.

START TO FINISH 40 minutes

• 1 egg, lightly beaten
• ¼ cup fine dry bread crumbs
• 3 Tbsp. soy sauce
• 1 clove garlic, minced
• 1 lb. ground beef
• 3 medium carrots, cut into thin bite-size strips
• 1 medium onion, thinly sliced
• 2 Tbsp. packed brown sugar
• 1 9-oz. pkg. fresh spinach
• 6 hoagie buns, split and toasted
• Fresh Italian parsley leaves (optional)

1. In a bowl combine egg, bread crumbs, 1 Tbsp. of the soy sauce, and the garlic. Add ground beef; mix well. Shape into about thirty 1¼-inch meatballs.

2. In an extra-large heavy skillet arrange meatballs in a single layer. Cook over medium-high heat 8 to 10 minutes or until browned on all sides, turning once. Remove from skillet; keep warm.

3. Add carrots and onion to skillet. Cook and stir 3 to 5 minutes or until tender.

4. Return meatballs to skillet. Add brown sugar and remaining 2 Tbsp. soy sauce. Cook 2 minutes more or until meatballs and vegetables are well coated. Add spinach; cook 3 minutes or just until wilted. Serve in hoagie buns. If desired, sprinkle with parsley. MAKES 6 SANDWICHES.

PER SANDWICH 445 cal., 15 g fat (5 g sat. fat), 82 mg chol., 1,066 mg sodium, 55 g carb., 4 g fiber, 24 g pro.