Turkey and Vegetable Meatball Sub Sandwiches

It’s January and we’re eating meatball subs, okay?

Actually, do you call them subs or hoagies or grinders? And it’s okay to call them everything because it’s the new year and the world is yours.

I call them subs.

Because when I was young with no jowls, I used to be OBSESSED with the little 6-inch meatball subs at Subway. Judge away, homies. But it’s true. And my sister still gives me ish for it. “Bev you LOVED those things. Ew! Want to go get one?” Obviously I do, Barbara.

But these are different. They’re extra loaded with veggies so that you don’t completely wreck your self esteem this early in the decade.

Just look.

It FEELS like a lot of prep work, but honestly just give it 20 minutes to pull together, then wait until later in the day to sear, simmer and toast.

Also, parmesan and garlic are missing from this photo because I’m a dingbat and was distracted with my hair, I think.

Also marinara! That’s missing, too. I’m still a good person.

So like any meatball situation (by the way, raise your hand if you’re always in for a meatball. I LOVE making meatballs. I love eating meatballs. I just feel like it’s winter and meatballs are survival comfort food. Also, I’m halfway through The Great Alone and I feel like meatballs could come in reaaaaal handy right about now.) just mix everything together!

Wait, is that a double yolk? How did I not notice that before? It doesn’t look like a split yolk, does it? Weird.

Also, tip! Bring your meat to room temp before you mix all this together, otherwise your hands will ache like a mother and I can’t have you upset at me in January.

These are like, 1-to-2 inch meatballs. Standard. Not too tiny, not too enorm.

And look at those veggies speckling through! That red bell pepper will SHINE, I tell you. It’s going to give these such a back-of-the-throat essence that will have your eyes wide all like, “Ohhhh, taste that!”

Also, we’re starting a band called Back-of-the-Throat Essence. (2020 goal: make a list of all the bands we start.)

And then you sear and simmer. Be careful with these meatballs, though. The veggies have a lot of water in them, so these may be on the looser side. That’s why we add egg, bread and panko. To biiiiieeeeeeennnnnd. (said like a magician.) So when you flip, use tongs and gently turn them around in the pan to get some browning all over. Then add your favorite marinara and let it simmer, lid off, on medium about 15 minutes. The sauce will reduce and the turkey will cook all the way through and you’re on your way to such goodness.

Then take those hoagie rolls (the packaging called them hoagie rolls, and I can agree because “sub rolls” just sounds strange. yet I call them subs, as a sandwich. some things in life are meant to be a mystery.) and place them on a baking sheet. Spoon out three meatballs per hoag (<– just did that) with some sauce around each one, and top with provolone cheese, man. I’m already so excited for you.

You’ll broil or toast or bake ’em! Whatever you want. I stuck mine under the broiler for like, TWO minutes. That’s all it takes. Keep an eye on them. Don’t walk away! TRUST MEH ON THIS.

A tray of heavenly wonder, at your mouth’s service.

The bread has that perfect delicate toasted crunch on the outside, yet stays soft and billowy on the inside. The meatballs are so.packed.with.veggie flavor that you won’t even understand what’s occurring in your face. The zingy acidic tomato sauce is always a treat in any sub. And of course the melted, bubbly cheese makes the world go ’round.

Little bit of chopped parsley on top? Obviously. Some finely grated parmesan cheese to dust? You know the clear answer here.

These are such a delight, and I mean that. You won’t miss the beef for a second. The veggies carry an insane punch of flavor (along with vitamins and nutrients blah blah), but the taste will blow you away!

It’s winter survival comfort food, ‘memba?

These. You. Tonight.

Turkey and Vegetable Meatball Subs

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Ingredients

• 1 pound ground turkey
• 1 red bell pepper, finely diced
• 1/2 red onion, finely diced
• 3 cloves garlic, minced
• 1 carrot, finely chopped
• 1/2 cup panko
• 1 Tbs. Italian seasoning
• 1 egg
• 1 slice of whole grain sandwich bread, torn into small pieces
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley, plus more for garnish
• 1 (26 oz) jar favorite marinara
• Provolone cheese slices
• Hoagie rolls, split
• Coarse salt
• 2 Tbs. extra virgin olive oil

Instructions

1. In a large mixing bowl, combine everything from the ground turkey through the parsley, plus a good pinch of salt. Using your hands, form 1-2 inch meatballs. Place them on a rimmed baking sheet until you’re ready to cook.
2. Heat the olive oil in a large skillet over medium-high. Add the meatballs in a single layer and brown all over, flipping once or twice, about six minutes total. Do this in batches if you need!
3. To the skillet add the marinara, plus 1/4 cup water. Let this simmer on medium about 15 minutes, letting the turkey cook all the way through. Don’t stir too much, as the turkey may be on the slightly loose side and you want those meatballs to stay in tact.
4. Spoon out three meatball (including sauce) into each hoagie roll. Place two slices of provolone cheese over the meatballs, overlapping if necessary. Place the hoagies on a baking sheet and slide under the broiler for two-three minutes. Keep an eye on it! That cheese melts FAST. You can also toast these in a toaster oven as well.
5. Garnish with fresh parsley and serve immediately!
6. Makes about eight sub sandwiches.

7.8.1.2

395

https://bevcooks.com/2020/01/turkey-and-vegetable-meatball-sub-sandwiches/

I think I love you.