Name: Italian Turkey Meatball Sandwich with Mozzarella & Homemade Marinara
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans diced tomatoes; 3 eggs; 6 cloves garlic; 1.02 kg ground turkey; 1 ½ small bunches Italian (flat-leaf) parsley; 1 ½ (227 g) blocks mozzarella cheese; 43 g Parmesan cheese; 1 medium red onion; 6 whole grain buns or rolls; black pepper; brown sugar; crushed red pepper; extra virgin olive oil; Italian seasoning; panko bread crumbs; salt

Italian Turkey Meatball Sandwich with Mozzarella & Homemade MarinaraItalian Turkey Meatball Sandwich with Mozzarella & Homemade Marinara — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 (398 ml) cans diced tomatoes

3 eggs

6 cloves garlic

1.02 kg ground turkey

1 ½ small bunches Italian (flat-leaf) parsley

1 ½ (227 g) blocks mozzarella cheese

43 g Parmesan cheese

1 medium red onion

6 whole grain buns or rolls

black pepper

brown sugar

crushed red pepper

extra virgin olive oil

Italian seasoning

panko bread crumbs

salt

Instructions

Preheat oven to 205°C (400°F).

Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves. Place half in a large bowl, reserving the rest for garnish.

Peel and mince onion and garlic. Transfer both to the bowl with the parsley.

Add turkey, eggs, bread crumbs, and spices to the bowl with the parsley and mix with your hands until well combined.

Coat a large baking sheet pan with a thin layer of oil. Using a tablespoon measure, form the meat mixture into rounded meatballs and place in the dish. Place meatballs in the oven and bake until cooked through, about 18 minutes.

Meanwhile, peel additional garlic and place in a blender.

Drain tomatoes and add to the blender along with sugar and spices. Blend on high until almost smooth.

Combine tomato purée and oil in a large pot over medium-low heat; cook, stirring often, until sauce is thick and garlic is cooked through, 7-10 minutes.

Meanwhile, coarsely grate mozzarella; finely grate Parmesan. Transfer both to a medium bowl and toss to combine; set aside.

When the meatballs are done, carefully transfer them to the pot with the tomato sauce; stir to combine.

Set oven temperature to broil on high and position rack in the upper third of the oven.

Split the rolls in half and divide between two additional baking sheets, cut-side facing up. Working in batches if necessary, place in the oven and broil until lightly toasted, 1-2 minutes. Remove from oven.

Set the tops of the rolls aside, leaving the bottoms on the baking sheets. Sprinkle bottom of rolls with half of the cheese. Divide meatballs and sauce between the rolls and top with remaining cheese.

Working in batches, return baking sheets to the oven and broil until cheese is melted, about 1 minute. Remove from oven.

To serve, sprinkle reserved parsley and crushed red pepper over each sandwich. Close sandwiches and divide between plates. Enjoy!

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