Turkey Meatball Subs
I love all kinds of meat. I try to eat healthy with lower fat foods but I do not always do a great job of that. Yes, turkey is a leaner meat than beef but why I use turkey to make these subs is not only to reduce fat but because I love the taste of these Turkey Meatball Subs, delicious!! I really like to mix it up and eat a lot of different things. These meatball subs are an excellent dinner choice and something different and yet still very easy. Try some tonight. Make extra and freeze for a quick mid-week meal. If you have kids they will be all over these. At least mine was!!!
- 1 1/2 lbs. ground turkey
- 1/2 cup bread crumbs
- 1 tsp. basil, dried
- 1 tsp. oregano, dried
- 1/2 cup grated Parmesan
- 1 large egg, beaten
- 2 Tbsp. olive oil
- 1 Tbsp. Montreal steak spice
- 3 Tbsp. chopped parsley
- 1 whole roasted red pepper, from a jar and chopped
- 1/2 tsp. garlic powder
- 1 1/2 cups grated provolone
- 650 ml. tomato sauce
- 8-6" subs
- Preheat oven to 425F. Mix the turkey with the bread crumbs, basil, oregano, Parmesan, egg, olive oil, steak spice, parsley, roasted red pepper and garlic powder. Form into 1-1/2" meatballs and place on a greased cookie sheet, press to flatten slightly. Bake for 15 min.
- Meanwhile slice buns in half and remove a small amount of the lower half of the bun so the meatballs will rest easily in the bun and not roll out. Broil to lightly toast.
- Pour the tomato sauce into a medium saucepan and when the meatballs are done place them into the sauce.
- Add 3 meatballs to each bun with some of the tomato sauce. Divide the provolone among the subs. Place on a baking sheet and broil again until cheese is melted and lightly browned.
Amount Per Serving:Calories: 1080Total Fat: 59gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 36gCholesterol: 262mgSodium: 2041mgCarbohydrates: 64gFiber: 4gSugar: 11gProtein: 72g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Recipe adapted from Rachel Ray