I am sure glad that I went off of what others had to say and didn't pass this recipe up. Turkey's reputation is slowly changing thanks to this recipe. The turkey meatballs are simmered in marinara sauce and sandwiched on a broiled roll with provolone cheese.
Mr. Sideline Chef and I ate two sandwiches each! They were that good. Mr. Sideline Chef even commented that he couldn't tell that they were ground turkey until I told him. This is a dinner that will see it's way into the rotation. More often the better.
Quick and easy for a weeknight dinner. Even the meatballs and sauce would be perfect over pasta if you prefer. Yummy!
MyRecipes.com and All You, January 2009
Makes 8 Subs
Cost Per Serving: about $2.62
Stars of the Show:
- 2 eggs
- 3 tbsp water
- 1/3 cup Italian seasoned breadcrumbs
- 1/2 cup finely chopped parsley
- 2/3 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 lb lean ground turkey
- 1 (24 oz) jar marinara sauce
- 8 crusty sub-style rolls
- 2 1/2 tbsp extra virgin olive oil
- 12 oz sliced provolone
Whisk eggs with 3 tbsp water. Stir in breadcrumbs and let stand 5 minutes. Add Parmesan, parsley, garlic and turkey. Mix gently until well combined. Moisten hands and roll mixture into 24 1 1/2-inch balls. Transfer to a dish large enough to accommodate all meatballs. Refrigerate meatballs for 30 minutes.
Pour marinara into a wide, deep pot with a lid and warm over medium-high heat. Medium-high was too high so I turned it to medium and adjusted the cook time. Add the meatballs (sauce will not completely cover meatballs), cover and cook 10 minutes. Uncover and turn meatballs. Cover; cook 10 minutes longer, until meatballs are no longer pink inside (cut one to test).
Preheat broiler to high. Cut rolls lengthwise and drizzle inside of each with 1 tsp. olive oil. Divide cheese among rolls and place on baking sheet. Broil until cheese is melted and bread is lightly toasted, 1 to 2 minutes.
Place three meatballs on each roll and spoon sauce over. Serve immediately.
Saturated fat: 13g