Turkey Meatball Subs

After seeing Ashlee's parmesean and sun-dried tomato meatballs over at A Year In the Kitchen, I was seriously craving a meatball sub. These were amazing and I will probably use this recipe for all future meatballs.

Ingredients:
for meatballs
1 1/2 lbs lean ground turkey
2 eggs
1/2 white onion, minced
3 garlic cloves, minced
2 tbsp Worcestshire sauce
3 tbsp tomato paste
1 cup diced sun-dried tomatoes
1/2 cup parmesean cheese
1 cup bread crumbs
1 tbsp Italian herbs
1 tsp crushed red pepper
salt and pepper to taste

for subs
1 baguette loaf
1 cup marinara sauce
1 1/2 cups shredded mozzarella
1/2 cup parmesean cheese
oregano

Directions:
1. Combine all ingredients for meatballs into a large bowl. (We had to switch bowls...ours was too small.)


2. Mix ingredients well by hand. This is the easiest way to make sure it's well-blended.



3. Roll into balls about 1 1/2" in diameter, and place on a greased baking pan. We used our pizza stone.

4. Bake at 375 degrees for approx. 30 minutes. We made a lot more meatballs than Ashlee did, hence the cooking time difference. Cut one open to see if they are done. When it's no longer pink in the middle, it's done.

5. Cut a section of baguette and slice it down the middle leaving the bread connected in the middle.

6. Spread with marinara sauce and sprinkle with mozzarella cheese.

7. Slice 2-4 meatballs in half and place on the sub. Top with more mozzarella, parmesean, and oregano.

8. Toast in a toaster oven or on broil in the oven until cheese is melted and edges of the bread are crispy and light brown.

9. Squeeze it together and enjoy. And don't forget extra napkins...this one got messy!

*Note: this recipe yielded about 2 dozen meatballs. Ashlee's recipe yielded only 8, which would probably be plenty for 2 sandwiches. We wanted leftover meatballs, so we went with more ground turkey.

Bon Appetit!

The FoodWhore