Best Balsamic Glazed Turkey Meatball Subs With Provolone Recipes

TURKEY MEATBALLS IN MARINARA SAUCE

Turkey Meatballs in Marinara Sauce image

A weeknight dinner winner, these turkey meatballs are tender and full of flavor - and cleanup is a snap!

Categories Dinner

Time 45m

Yield 18 meatballs

Number Of Ingredients 13

Ingredients

1 large egg
¼ cup finely chopped fresh basil (plus more for serving)
Heaping ½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons water
3 tablespoons minced yellow onion, from 1 small onion
1⅓ pounds 93% lean ground turkey (see note)
⅔ cup dried Italian style bread crumbs (such as Progresso)
⅓ cup freshly grated pecorino Romano cheese (plus more for serving)
2 tablespoons olive oil, for cooking
Large jar (24 oz) good quality Marinara sauce (such as Rao's)

Steps:

In a medium bowl, whisk together the egg, basil, salt, pepper, oregano, garlic, and water. Add the onion, turkey, bread crumbs, and cheese, and mix with your hands until the mixture is uniform.
Lightly wet your hands with water and form the mixture into balls just slightly larger than golf balls (keep wetting your hands as you go to prevent the meatball mixture from sticking to your hands).
In a large nonstick skillet, heat the oil over medium heat until shimmering. Add the meatballs in a single layer and brown on all sides, 7 to 8 minutes total. Pour the marinara sauce over the meatballs and bring to a boil. Reduce the heat to low, cover tightly with a lid, and simmer until the meatballs are cooked through, about 15 minutes. Sprinkle with more basil and cheese, if desired, and serve.
Note: For best results, I recommend using 93% lean ground turkey, which is a combination of light and dark meat, rather than 99% lean ground turkey breast, which is all white meat.
Freezer-Friendly Instructions: The meatballs can be frozen in their sauce for up to 3 months. When ready to serve, defrost overnight in the refrigerator and reheat on the stovetop over medium heat until the meatballs are hot in the center.

Nutrition Facts : ServingSize 3 meatballs, Calories 347, Fat 18 g, Carbohydrate 19 g, Protein 27 g, SaturatedFat 5 g, Sugar 7 g, Fiber 3 g, Sodium 779 mg, Cholesterol 113 mg

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

Ingredients

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.