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| Turkey Meatball Subs |
I love thinking about the type of person Brecken will grow up to be. The jury's still out on which parent she more closely resembles...everyone was Team Ryan for awhile but more recently things seem to be swinging the other way, which I am equally excited and horrified about (puuuulease don't let her get my hair, or paddle feet!). As far as personality goes, she seems to an adorable mix of laid back and dramatic, depending on the day and the occasion. If you guessed that her calm, cool, and collected side comes from me, you definitely don't know me as well as you think you do! Ryan is the calming force in our family, and something I'm forever grateful for, even if there are times I wish he'd show just a pinch of emotion!
That being said, I'm always doubly thrilled when he does get excited about something, because you can count on that excitement to be completely genuine. It's because of this that I can give you a wholehearted review of these turkey meatball subs. They got the (unprompted) compliment from Ryan both evenings we sat down to eat them for dinner! They're your average turkey meatball with some jazzed up tomato sauce and yet they totally hit the mark! You can shape the meatballs a day ahead of time and refrigerate overnight if you wish, turning this into a very doable weeknight meal!
Meatball subs not your thing? Toss these, and the sauce, over some pasta (or spaghetti squash, for you low-carbers out there!) instead!
One Year Ago: Zucchini Saute with Parmesan and Pecans and Island Pork Salad
Two Years Ago: Zippy Egg Casserole and Nectarine and Prosciutto Pizza
Three Years Ago: Southern Banana Pudding Cheesecake and Bean, Cheese, and Vegetable Enchiladas
Four Years Ago: Whole Wheat Buttermilk Waffles with Blueberry Syrup and Shrimp & Apple Kabobs with Curried Lentils
Turkey Meatball Subs
Printer-Friendly Recipe
Ingredients:
-5 hoagie rolls, split
-3 tbsp milk
-1/2 tsp dried oregano
-1 lb ground turkey breast
-1 large egg white
-4 tsp olive oil, divided
-3/4 cup chopped yellow onion
-1 tsp minced fresh garlic
-1/4 cup dry white wine
-1 3/4 cup marinara sauce
-1/4 cup chopped fresh basil
-1 tbsp balsamic vinegar
-5 tsp grated Parmesan cheese
Directions:
1. Preheat broiler. Remove a bit of the top and bottom halves of the hoagie rolls, leaving a 1/2 inch thick shell. Place the torn bread in a large bowl and add the milk, stirring until smooth. Add the oregano, turkey, salt, and egg white, stirring just until combined.
2. Use damp hands to shape mixture into 16 meatballs. Heat a large skillet over medium heat. Add 1 tbsp oil to pan and swirl to coat. Add the meatballs and cook for 5 minutes, turning to brown on all sides. (This may have to be done in 2 batches, depending on the size of your pan). Transfer meatballs to a plate and set aside.
3. Add remaining 1 tsp of oil to the pan, swirling to coat. Add the onion and garlic, sautéing until tender (about 4 minutes). Add wine, cook for 1 minute. Stir in marinara, basil, and vinegar. Bring mixture to a boil and add meatballs. Cover, reduce heat, and simmer for 15 minutes or until meatballs are cooked through.
4. Arrange rolls, cut sides up, on a baking sheet and broil until toasted (about 1 minute). Top rolls with meatballs and sauce. Sprinkle with Parmesan and serve immediately.
from Cooking Light March 2014
