Everyone loved in my house! The turkey was very moist. Very messy though, but it was fine. The blistered green bean recipe on the side were good too, and I usually don't like green beans.
Turkey Meatball Subs
More From Cooking Light
- Calories: 386
- Fat: 9.7g
- Saturated fat: 2.4g
- Monounsaturated fat: 4.2g
- Polyunsaturated fat: 1.8g
- Protein: 30.2g
- Carbohydrate: 46.8g
- Fiber: 3.5g
- Cholesterol: 36mg
- Iron: 4.8mg
- Sodium: 688mg
- Calcium: 132mg
- 4 (2 1/2-ounce) hoagie rolls with sesame seeds, split
- 3 tablespoons fat-free milk
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 12 ounces ground turkey breast
- 1 large egg white
- 4 teaspoons olive oil, divided
- 3/4 cup chopped yellow onion
- 1 teaspoon minced fresh garlic
- 1/4 cup dry white wine
- 1 3/4 cups lower-sodium marinara sauce
- 1/4 cup chopped fresh basil
- 1 tablespoon balsamic vinegar
- 5 teaspoons grated Parmigiano-Reggiano cheese
- 1. Preheat broiler.
- 2. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell. Place torn bread in a large bowl. Add milk, stirring with a fork until smooth. Add oregano, salt, turkey, and egg white to bread mixture, stirring just until combined. Working with damp hands, shape turkey mixture into 12 meatballs.
- 3. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add meatballs; cook 5 minutes, turning to brown on all sides. Remove meatballs from pan. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic to pan; sauté 4 minutes or until tender. Add wine; cook 1 minute, scraping pan to loosen browned bits. Stir in marinara, basil, and vinegar; bring to a boil. Return meatballs to pan. Cover, reduce heat, and simmer 15 minutes or until meatballs are done.
- 4. Arrange rolls, cut sides up, on a baking sheet; broil 1 minute or until toasted. Top bottom half of each roll with 3 meatballs, about 1/3 cup sauce, and top half of roll. Sprinkle evenly with Parmigiano-Reggiano.
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