Turkey Meatball Subs

Photo: Stephen Devries; Styling: Cindy Barr  

These Turkey Meatball Subs with be a big hit with your family. The balsamic vinegar in the sauce really adds a whole level of flavor. Plus, these subs make great leftovers!

Yield: Serves 4 (serving size: 1 sandwich)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 1. Preheat broiler.
  2. 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. 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. 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.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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