Meatballs have always creeped me out. I don’t like the idea, the shape or the consistency. But these meatballs converted me. They are flavorful and made with turkey. I love it when my mind is changed.
Still the same shape, so I guess I am going to have to get over that.
They make a few more than are needed for the sandwich and those leftovers are fantastic on-the-spot snack.
Sample meatballs (the moment where my mind was changed)
The hoagie line up
Italian Turkey Meatball Sandwiches
1 pound lean ground turkey (93/7)
1 small yellow onion, finely diced
3 cloves garlic, minced
1/4 chopped fresh parsley
20 grinds fresh pepper
1 teaspoon salt
6 ounce ball of fresh mozzarella, grated and divided
1/2 cup panko seasoned breadcrumbs
2 tablespoons tomato paste
4 hoagie buns or soft baguettes
marinara sauce (recipe below)
instructions and directions:
Heat oven to 375 degrees.
In a large bowl, combine: turkey, onion, egg, garlic, parsley, pepper, salt, 1/2 of the grated mozzarella bread crumbs and tomato paste. Form mixture into small 1 inch meatballs. Should make about 20-25 depending on the sizes.
Line meatballs on parchment lined baking sheet. Bake 20-25 minutes or until meatballs are cooked through.
Line up hoagies and sprinkle/stuff half of the remaining cheese along the bottom of the bread. Top cheese with two tablespoons of marinara. Line with 4-5 meatballs. Spoon 2-3 more tablespoons of marinara over the meatballs and sprinkle hoagies with remaining cheese.
Bake sandwiches for 2-3 minutes or until cheese has melted.
to make marinara:
1-16 ounce can tomato sauce
2 garlic cloves, minced or 2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons dried parsley
1 teaspoon sea salt
10 grinds fresh pepper or 1 tsp pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon celery salt
Instructions and directions:
In a medium saucepan over medium heat, combine all ingredients. Let simmer 10-15 minutes.