Turkey Meatball Sandwich
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We love to try new recipes and explore new foods in my family but there are always the busy nights when we need to figure out something to make for dinner…and fast. On those nights, we fall back on our tried and true recipes, the quick recipes that have never disappointed us. As a mom, it is always exciting when you discover a new recipe to add to your repertoire, adding variety to your weekly rotation. The chicken meatballs that I made for my Tapas for a Cure event over a year ago are one of those meals.
We’ll make them with either chicken or turkey, enjoying them plain, on a salad, or heaped on a pile of pasta. One of our favorite meatball meals, however, has become a simple sandwich: meatballs smothered in spaghetti sauce and provolone cheese and sandwiched between a lightly toasted hoagie roll. It’s easy, comforting, healthy and family-friendly. To save time, you can make the sauce ahead of time and freeze or refrigerate it in smaller portions or use your favorite store-bought sauce.
| Turkey Meatball Sub Sandwich |
- Marinara Sauce
- 1/2 of an onion, chopped
- 1/2 of a green bell pepper, chopped
- 3-4 garlic cloves, chopped
- 28-ounce can crushed tomatoes, including the juices
- 2 Tbsp chopped fresh parsley
- 2 tsp sugar, to taste
- 2 tsp crushed oregano
- 1 tsp basil
- 1 tsp crushed red pepper, optional
- Dash of black pepper
- Dash of salt, to taste
- 1 6-ounce can tomato paste
- 1/4 cup water, optional, depending on the desired consistency
- Turkey Meatballs
- 1 pound ground turkey {or chicken}
- 1 Tbsp chopped parsley
- 3 Tbsp finely chopped spinach
- 3/4 tsp garlic powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp paprika
- 1/2 tsp crushed red pepper
- 1/2 tsp cayenne pepper
- 3/4 tsp fennel seeds
- 1/4 cup feta cheese crumbles
- Sub Sandwiches
- 4 hoagie rolls
- 4-8 slices of Provolone cheese
- 1/2 cup sliced pepperoncini peppers
- Parmesan cheese, to taste
- Coat the bottom of a pan with olive oil and sauté the vegetables over medium-high heat for a couple of minutes until the onion, garlic and pepper are soft and translucent.
- Add the remaining ingredients.
- Remove the sauce from the heat and let it cool enough to blend.
- Once the sauce has been blended to smooth, return it to the pan and bring it to a boil.
- Then, cover the pan, reduce the heat & let the sauce simmer for 10-15 minutes, stirring occasionally.
- Add additional water if needed to reach the desired consistency.
- Season the sauce to taste.
- Mix all of the ingredients together and form the meat into approximately 16 balls.
- Lightly coat a pan with olive oil and heat it over medium heat.
- Cook the meatballs for several minutes on each side until they are nicely browned.
- Then turn the heat to low and cover the pan to allow the meatballs to cook enough to hold their shape.
- Pour the marinara sauce over the meatballs and let them simmer and fully cook in the sauce.
- Split the hoagie rolls and place them facing up on a baking sheet.
- Broil them until they are golden brown, watching them closely to ensure that they don’t burn.
- Remove them from the oven and place them on the plates.
- Working with one bun at a time, place a slice or two of Provolone cheese on the bun.
- Spoon four meatballs on to the bottom bun and ladle extra marinara sauce over the meatballs.
- Sprinkle with Parmesan cheese and garnish with sliced pepperoncini peppers.
Tags: chicken meatballs, ground turkey, Italian meatball sandwiches, marinara sauce, meatball grinder, meatball sandwich, meatballs, turkey meatballs
Sun, Mar 4, 2012
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