Turkey Meatball Subs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
12 oz jenny o extra lean ground turkey1 clove garlic, minced1 T ketchup1/4 large onion, minced1 large egg1/2 t salt1/2 t red pepper flakes (or powder if you like)2 cloves garlic, minced1 can tomato paste1 cup cherry tomatoes, halved2 T basil1/2 t salt1/2 t red pepper flakeswater to get mixture to desired consistency1/4 large onion, sliced thin3 t honey mustard1/2 cup giardiniera, minced (packed in vinegar!)3 sticks sargento reduced fat cheddar, shredded or minced3 ezekiel hot dog buns- toasted- middles partially removed, toasted, and processed into crumbs
Preheat oven to 425.
Mix ground turkey, garlic, ketchup, onion, egg, salt, and red pepper flakes. Toast hot dog buns, pull out some of the insides (so your meatballs will fit nicely) and process into crumbs. Add to turkey mixture.
Form turkey mixture into 12 meatballs (divide in half, take each half and divide in half- so yo have four parts. make three meatballs out of each 1/4 of the mixture). Place on baking sheet sprayed with pam and bake for 10-15 minutes, until cooked through and nicely crusted (you can broil them for a few min if they're not as brown as you want!).
While those cook, put the cherry tomatoes and garlic in saucepan over medium heat. Add salt and red pepper flakes (or sub for pepper of your choice). Feel free to add a splash of red wine or balsamic vinegar if you'd like. Once they're loosened up a bit and mushy, add tomato paste and water- mix a little water in at a time so you don't overthin the sauce. Let it bubble away, add the fresh basil at the end right before assembling the sandwiches.
While the sauce cooks a bit and the meatballs finish, slice the onion and chop the (drained) giardiniera.
When you're ready to assemble, you can choose whether you want to toss the meatballs in the sauce or simply ladle it onto the buns. I like to toss :)
Each bun gets four meatballs. In my universe, I like them open-face, so each bun half will get two, but you do what you like :) top each WHOLE sandwich with a teaspoon of honey mustard, some of the sliced onions and giardiniera to taste. Feel free to add whatever other veggies you like. Add the desired amount of tomato sauce, top each whole sandwich with one stick's worth of the reduced fat cheddar (or sub for your favorite blend of pre-shredded). The meatballs and sauce should be hot enough to melt it, but you can always pop it under the broiler if need be.
Enjoy the deliciousness!
Serving Size: Makes 3 subs with four 1-oz meatballs!
Number of Servings: 3
Recipe submitted by SparkPeople user LOTUS737.
Mix ground turkey, garlic, ketchup, onion, egg, salt, and red pepper flakes. Toast hot dog buns, pull out some of the insides (so your meatballs will fit nicely) and process into crumbs. Add to turkey mixture.
Form turkey mixture into 12 meatballs (divide in half, take each half and divide in half- so yo have four parts. make three meatballs out of each 1/4 of the mixture). Place on baking sheet sprayed with pam and bake for 10-15 minutes, until cooked through and nicely crusted (you can broil them for a few min if they're not as brown as you want!).
While those cook, put the cherry tomatoes and garlic in saucepan over medium heat. Add salt and red pepper flakes (or sub for pepper of your choice). Feel free to add a splash of red wine or balsamic vinegar if you'd like. Once they're loosened up a bit and mushy, add tomato paste and water- mix a little water in at a time so you don't overthin the sauce. Let it bubble away, add the fresh basil at the end right before assembling the sandwiches.
While the sauce cooks a bit and the meatballs finish, slice the onion and chop the (drained) giardiniera.
When you're ready to assemble, you can choose whether you want to toss the meatballs in the sauce or simply ladle it onto the buns. I like to toss :)
Each bun gets four meatballs. In my universe, I like them open-face, so each bun half will get two, but you do what you like :) top each WHOLE sandwich with a teaspoon of honey mustard, some of the sliced onions and giardiniera to taste. Feel free to add whatever other veggies you like. Add the desired amount of tomato sauce, top each whole sandwich with one stick's worth of the reduced fat cheddar (or sub for your favorite blend of pre-shredded). The meatballs and sauce should be hot enough to melt it, but you can always pop it under the broiler if need be.
Enjoy the deliciousness!
Serving Size: Makes 3 subs with four 1-oz meatballs!
Number of Servings: 3
Recipe submitted by SparkPeople user LOTUS737.
Nutritional Info Amount Per Serving
- Calories: 469.9
- Total Fat: 9.8 g
- Cholesterol: 131.7 mg
- Sodium: 1,977.3 mg
- Total Carbs: 55.3 g
- Dietary Fiber: 10.5 g
- Protein: 45.5 g
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