Turkey Meatball Subs

All credit for this meal has to be given to Henry. He called yesterday and was talking about how (even though he'd never had one) he was craving a turkey meatball sub. I thought they sounded pretty good and since I had today off and we needed a good meal before the Orange Bowl tonight I thought I'd make some.

I found the recipe on TasteSpotting from the blog Pure and Yummy. Here it is:

1 lb lean ground turkey
1/4 cup bread crumbs
3/4 cup grated parmesean cheese
2 eggs
2 tablespoons mild
salt and pepper to taste
1/4 cup olive oil
5 cups tomato/marinara sauce


- Mix the bread crumbs and milk in a large bowl.
- Mix in eggs and parmesean cheese.
- Add turkey and gently combine (do not overwork).
- Season with salt and pepper
- Shape into golf- size balls

- In a large skillet heat the oil over medium-high heat . When the oil is hot add meatballs, allow to brown for 3 minutes before moving or turning.
- Continue to turn meatballs every 2-3 minutes browning each side.
- Once all meatballs are cooked take them out and place on a paper towel covered plate to drain.
- Pour out remaining oil and any scraps from cooking.
- Add tomato sauce and meatballs back into pan and bring sauce to boil.
- Reduce heat and let simmer for 5 minutes. Be careful when stirring sauce as meatballs will break easily.
- Spoon sauce and meatballs onto a toasted bun, cover with sliced provolone cheese and put in 400 degree oven for 5 minutes to toast bread and melt cheese.

ENJOY!


Our critiques/suggestions:

- Next time we'll try cooking the meatballs in the oven instead of on the stove top. It will create less mess and be healthier.

- Toast the bread for an extra crunch and so it doesn't get soggy.

- We used homemade sourdough rolls that Mark made this weekend but any hogie roll or even garlic toast would be good.

- Yum Yum Yum! Mark's first meatball sub and he gave it a thumbs up!