Joe Montana's Half-Time Meatball Hoagie

Source: BP Success Zone

Meatballs
2 lbs. lean ground turkey
1/2 medium onion, minced
1 1/2 tsp. extra virgin olive oil
3/4 cup dried whole wheat bread crumbs
1/4 cup fresh parsley, minced
1 large egg
1 large egg white
1/2 tsp. ground black pepper
1 tsp. dried oregano
1/2 tsp. dried basil
1 tsp. garlic powder
15 oz. can no-salt crushed tomatoes
8 oz. can no-salt tomato sauce
3 cloves minced garlic
1 tsp. dried oregano
6 large mushrooms, sliced
1/2 red medium bell pepper, sliced
1 red medium onion, sliced into thin rounds
1 1/2 cups shredded low-salt part-skim mozzarella cheese

Sauce
1 15-oz. and one 28-oz. can no-salt crushed tomatoes
4 cloves garlic, minced
1/2 medium onion, chopped
1-2 canned chipotle chilies, rinsed and drained
1 tsp. dried oregano
8 whole wheat rolls, approximately 3 1/2 inches diameter

Heat olive oil in medium skillet over medium to high heat and add chopped onion. Sauté, stirring frequently, until light brown and beginning to caramelize. Remove from heat and set aside to cool. In a large bowl, combine the ground turkey, bread crumbs, parsley, eggs, egg white, pepper, oregano, basil and garlic power. Add cooked onions and mix all ingredients well.

With wet hands, make 24 meatballs about one-quarter cup each, place on a baking sheet and chill until sauce is ready.

In a large cooking pot, combine tomatoes, garlic, onion and oregano. Bring to a simmer and cook 10 minutes. Finely chop one or two chipotle chilies (to taste) and add to the sauce. Simmer another 2 minutes. Remove meatballs from fridge and add one at a time to the sauce. Cook for about 10 minutes on medium heat, or until cooked through. Serve on whole wheat rolls.