Turkey Meatball Subs Recipes

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TURKEY MEATBALL SUBS



Turkey Meatball Subs image

Here's an easy and nutritious way to make meatballs without all the mess of frying. Slather them with spaghetti sauce and tuck them in a sub sandwich roll-and you have a hearty lunch in hand that folks of all ages simply gobble up. -Cheryl Maczko Arthurdale, West Virginia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4-6 servings.

Number Of Ingredients 11

1 medium onion, finely chopped
1 medium green pepper, finely chopped
2 garlic cloves, minced
1/2 teaspoon dried parsley flakes
1/4 teaspoon each dried basil, thyme and rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (26 ounces) meatless spaghetti sauce, divided
1 pound ground turkey
4 to 6 submarine or hoagie buns, split
1/2 to 3/4 cup shredded part-skim mozzarella cheese

Steps:

  • In a large bowl, combine the onion, green pepper, garlic, parsley and seasonings. Stir in 1/2 cup spaghetti sauce. Crumble turkey over mixture and mix well., Shape into 1-in. balls. Place on a greased broiler pan. Broil 4-6 in. from the heat for 8 minutes. Turn and broil 3-5 minutes longer or until meat is no longer pink., Transfer the meatballs to a large saucepan; add remaining spaghetti sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through. Serve meatballs and sauce on buns. Sprinkle with cheese.

Nutrition Facts : Calories 503 calories, Fat 18g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 1257mg sodium, Carbohydrate 61g carbohydrate (13g sugars, Fiber 5g fiber), Protein 24g protein.

HOMEMADE TURKEY MEATBALL SUBS RECIPE



Homemade Turkey Meatball Subs Recipe image

Number Of Ingredients 13

1 pound ground turkey
1/2 cup bread crumbs
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/2 teaspoon garlic salt
1/2 cup grated Parmesan cheese
1 large egg
2 tablespoons olive oil
1 tablespoon Montreal steak spice
1 jar marinara sauce
16 slices provolone cheese
8 buns or sandwich rolls

Steps:

  • Preheat oven to 425 degrees. In a large bowl, mix together turkey, bread crumbs, basil, oregano, parsley, garlic salt, Parmesan cheese, egg, olive oil, and steak spice. Form meat mixture into 1-1/2" meatballs and place on a greased cookie sheet. Bake for 15 minutes, or until cooked through.
  • Slice buns in half and place on a baking tray. Place two slices of provolone cheese on the top half of each bun. Preheat oven to broil and lightly toast buns until golden brown and cheese has melted.
  • Warm marinara sauce in a large saucepan over low-medium heat or in the microwave until heated through.
  • Top the bottom half of each toasted bun with 3-4 meatballs, cover in marinara sauce and replace the top half of each bun.

Nutrition Facts : Calories 106 kcal, Fat 10 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 1 g, Sugar 0 g, Protein 4 mg

MEATBALL SUBS



Meatball Subs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 52m

Yield 4 servings

Number Of Ingredients 25

1 1/2 pounds ground sirloin
1 large egg, beaten
1 cup (3 handfuls), Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons (several drops) Worcestershire sauce,
1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
1/4 cup (a couple of handfuls) grated Parmigiano or Romano
Coarse salt and black pepper
2 tablespoons extra-virgin olive oil, (2 turns around the pan)
4 cloves garlic, crushed and chopped
1/2 teaspoon crushed red pepper flakes
A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
1/2 teaspoon dried oregano
One 28-ounce can crushed tomatoes
One 14-ounce can chunky style crushed tomatoes
Salt and freshly ground black pepper
4 semolina crusty sub rolls, with or without sesame seeds
One 10-ounce bag (2 1/2 cups) shredded Provolone or Italian 4-cheese blend
Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish
Oven Fries, as an accompaniment, recipe follows
4 medium white skinned potatoes, each cut into 8 wedges lengthwise
Extra-virgin olive oil, to coat
Grill seasoning blend or coarse salt and black pepper

Steps:

  • Preheat oven to 450 degrees F.
  • Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
  • Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
  • Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of Oven Fries.
  • Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.

BALSAMIC-GLAZED TURKEY MEATBALL SUBS WITH PROVOLONE



Balsamic-Glazed Turkey Meatball Subs with Provolone image

Instead of being simmered in a tomato sauce, the meatballs for these tasty sub sandwiches get tons of flavor from a tangy-sweet glaze made with balsamic vinegar and chicken broth. A splash of soy sauce gives the glaze a touch of umami while the melted provolone cheese and peppery arugula in the subs round out all the flavors.

Provided by Justin Chapple

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

1 1/4 pounds ground turkey
1/2 cup Italian-style dry breadcrumbs
1/2 cup parsley leaves, finely chopped, plus more for garnish
3 scallions, minced
3 garlic cloves, finely grated
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 cup low-sodium chicken broth
1/3 cup balsamic vinegar
Splash of soy sauce or liquid aminos
4 hoagie or sub rolls, split
12 slices provolone
2 cups baby arugula (optional)
Freshly grated Parmesan or pecorino, for topping

Steps:

  • Combine the turkey, breadcrumbs, parsley, scallions, garlic, salt and pepper in a large bowl and mix well. Using a 2-tablespoon scoop, scoop lightly packed mounds of the mixture onto a plate or baking sheet, then roll them into neat balls.
  • Heat the olive oil in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned but not cooked through, 6 to 8 minutes.
  • Whisk the broth, vinegar and soy sauce together in a small bowl. Pour the mixture into the skillet with the meatballs and bring to a boil over high heat. Reduce the heat to medium and simmer, basting occasionally, until the meatballs are cooked through and the sauce has thickened, 8 to 10 minutes.
  • Meanwhile, preheat the broiler with a rack about 8 inches from the heat source. Arrange the split hoagie rolls on a large rimmed baking sheet and top each with 3 slices of provolone. Broil until the cheese is melted and the buns are lightly toasted on the edges, 1 to 2 minutes. Fill the rolls evenly with the arugula, if using, and the meatballs, spooning some of the sauce on the subs. Top with Parmesan or pecorino, sprinkle with parsley and serve.

HOMESTYLE TURKEY MEATBALL SUBS



Homestyle Turkey Meatball Subs image

Bulgur is a great way to boost whole grains to a comfort food favorite. This old-school sandwich will be a hit with the family!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 55m

Yield 8

Number Of Ingredients 14

2/3 cup hot water
1/2 cup uncooked bulgur
1 package (20 oz) lean ground turkey
2 cloves garlic, finely chopped
1/2 cup onion, finely chopped
2 teaspoons Italian seasoning
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 whole egg
1 egg white
1 jar (25.5 oz) Muir Glen™ organic cabernet marinara pasta sauce
8 soft hoagie buns (about 6 inches long)
8 slices reduced-fat mozzarella cheese
Shredded fresh basil leaves, if desired

Steps:

  • In small bowl, mix hot water and bulgur. Let soak at least 20 minutes. Heat oven to 350°F. Line cookie sheet with sides with foil.
  • Meanwhile, in large bowl, mix remaining Meatball ingredients. Drain bulgur; add to bowl, mixing very well until incorporated. Shape into 24 golf ball-size meatballs. Place on wire cooling rack, and place inside lined cookie sheet.
  • Bake 25 minutes. Place marinara sauce in 10- to 12-inch straight-sided skillet over medium heat. Carefully transfer meatballs to skillet; simmer 5 to 10 minutes or until hot.
  • Place 3 meatballs in each bun. Cut cheese in half, and place over meatballs. Cover with additional sauce, and serve with shredded fresh basil.

Nutrition Facts : Calories 480, Carbohydrate 53 g, Cholesterol 85 mg, Fat 1, Fiber 5 g, Protein 32 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 5 g, TransFat 1/2 g

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