- Calories 386
- Fat 9.7g
- Satfat 2.4g
- Monofat 4.2g
- Polyfat 1.8g
- Protein 30.2g
- Carbohydrate 46.8g
- Fiber 3.5g
- Cholesterol 36mg
- Iron 4.8mg
- Sodium 688mg
- Calcium 132mg
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!
How to Make It
Step 1
Preheat broiler.
Step 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.
Step 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.
Step 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.
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.
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Bread and Milk mixture lumpy!
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.
daneanp's Review
DH and I loved these. Really good and filling. DD isn't a huge fan of meatballs and thus was less enthused. But I'll make these again.
mahgni's Review
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steponme's Review
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LDombeck's Review
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.
Lizbert's Review
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.
sukeedog's Review
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snoopy66's Review
These were delicious and surprisingly moist for turkey breast. I would definitely make this again. We all liked it even as leftovers.
LauraD318's Review
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.
Awesome