Spray large nonstick saucepan with cooking spray. Heat over medium heat until hot. Add onion and 2 teaspoons garlic. Cook and stir 5 minutes or until onion is tender. Add tomatoes with juice, bay leaves, 2 teaspoons basil, 1 teaspoon oregano, 1/2 teaspoon black pepper and red pepper; cover. Simmer 30 minutes, stirring occasionally. Remove and discard bay leaves.

Combine meat, green onions, bread crumbs, parsley, egg white, 2 tablespoons water, remaining 1 teaspoon garlic, 1/2 teaspoon basil, 1 teaspoon oregano, 1/4 teaspoon black pepper, marjoram and mustard in medium bowl until well blended. Shape into 16 small meatballs.

Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add meatballs. Cook 5 minutes or until meatballs are no longer pink in centers, turning occasionally.

Add meatballs to tomato sauce. Cook 5 minutes, stirring occasionally. Place 4 meatballs in each roll. Spoon additional sauce over meatballs. Serve immediately.

This recipe yields 4 servings.

Exchanges Per Serving: 2 Starch, 2 Meat, 1 Vegetable.

Nutrition Facts: Calories 282; Calories from fat 30%; Total Fat 9g; Saturated Fat 3g; Protein 18g; Carbohydrates 32g; Cholesterol 35mg; Sodium 497mg; Dietary Fiber 1g.