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!
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
How to Make It
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.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
These were super easy and pretty tasty and fun. Make sure the bread rolls are not too big because my rolls were almost twice as big as the recipe says so I didnt use all of the inside pieces. The meat was a little dry in the end but I think they were just a little overcooked. Toasted the bread individually and served on a busy day. Awesome!
I agree with Lizbert that the bread blend with milk is lumpy and I had to work at it to blend well with the turkey. I was worried that there will be white bread chunks in the turkey meatballs. The bread chunks did dissolved cooked and made them tender. There are easier ways to make a moist turkey meatball such as adding 1/4 cu of Mariana sauce and 1/2 cu of bread crumbs.The sauce was good but nothing spectacular. Substituted with the red wine on hand. The vinegar added a nice kick to the sauce.
I would not make this again. I didn't think the bread soaked in milk worked very well as a smooth base for the meatballs. They were too wet to hold together, yet lumpy because I found it difficult to mush the bread into the milk until it was completely without lumps (despite lengthy mushing. A food processor might have done it better.) Ended up mixing in breadcrumbs to help the meatballs hold together.
Fun and tasty weekday meal. The trick CL has of adding balsamic vinegar to the sauce really adds a lot of depth. These were a bit hit with the family. The leftovers heated up well by wrapping them in foil lightly coated with cooking spray and baked at 350 for about a half hour. So good! Will make again for sure.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!