May 15, 2010

Turkey Meatball Subs


Mmm haul. That's what I have to say to these subs. Mmm haul.

Use the same recipe as the Grilled Hot Turkey Patties minus a couple ingredients (don't worry, the meatball recipe is below) and bake instead. They're so light and juicy - not too juicy that they ruin the toasted bun either. I'm not a fan of really dense meatballs because I feel like a coronary is coming on after only one or two, so these were perfect.

Tip: a trick to increasing the amount of ground meat you use for any recipe is to add mushrooms. This will add a lot of volume without altering the flavor, allowing for increased juiciness as well!

The sauce is from our Basic Pasta Sauce dressed up with some garlic powder, oregano, and crushed red pepper. I didn't want to over-season the sauce since I was hoping the flavors of the meatballs would stand out. Read on for instructions on how to prepare your own Turkey Meatball Sub. Enjoy!


enough turkey to make 16 meatballs
1/4 pound mushrooms, chopped
1/2 teaspoon dried onion
a pinch of thyme
1/4 teaspoon black pepper
1/4 teaspoon cajun seasoning
1/4 teaspoon oregano
1/4 teaspoon parsley
1/8 teaspoon turmeric
1/4 teaspoon cumin
1 egg
1/2 teaspoon soy sauce
1 tablespoon parmesan cheese, freshly grated


1. Mash and Mix everything together by hand. Let sit for an hour to soak up any flavors.
2. Preheat oven to 350 degrees.
3. Form 16 meatballs and place on foil in a baking dish/pan.
4. Bake for 15-20 minutes. Cut one to check whether they are done.
5. While baking, heat pasta sauce and toss in some garlic powder, oregano, and crushed red pepper.
6. Toast sub rolls.
7. When meatballs are done, place 4 in the toasted subs, add marinara, and sprinkle on more parmesan cheese, if desired.

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