Rating: 4 stars
14 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 6
  • 5 star values: 6

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!

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light March 2014

Gallery

Stephen Devries; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

  • 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.

  • 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.

Chef's Notes

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.

Nutrition Facts

386 calories; fat 9.7g; saturated fat 2.4g; mono fat 4.2g; poly fat 1.8g; protein 30.2g; carbohydrates 46.8g; fiber 3.5g; cholesterol 36mg; iron 4.8mg; sodium 688mg; calcium 132mg.
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