I am delighted to share another amazing recipe that my friend Ellen has gathered, tested, photographed (& hopefully enjoyed) with you all! Please, take it away Ellen!
During the Fall season, I always find myself craving yummy comfort food. I think it’s a combination of the cooler weather and football watching that happens in our house. While not all of these foods are always healthy, I do try my best to find some that are. 🙂 These turkey meatball subs are just that, healthy, but still full of excellent flavor. I think it’s the addition of the wine and balsamic vinegar to the sauce that really made these stand out. While eating them, we just kept saying how good they were! My two little ones loved the meatballs too, which is always a bonus in my book! If you are looking to skip out on the bread, these meatballs would also be great served with pasta or spaghetti squash. I think they would still bind together well without the bread mixed in, because of the egg white. Go ahead and give these a try, I promise you will love them!
- Sub buns
- 3 tablespoons fat-free milk (I had to use a little more than this.)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 lb. ground turkey breast
- 1Â large egg white
- 4 teaspoons olive oil, divided
- 3/4 cup chopped yellow onion
- 1 teaspoon minced fresh garlic
- 1/4 cup dry white wine
- 1 3/4 cups lower-sodium marinara sauce (I happen to think Delallo is the best store bought brand.)
- 1/4 cup chopped fresh basil
- 1 tablespoon balsamic vinegar
Preparation
- 1. Preheat broiler.
- 2. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell. Place torn bread from 2 of the buns in a large bowl. Add milk, stirring with a fork until smooth. Add oregano, salt, turkey, and egg white to bread mixture, stirring just until combined. Working with damp hands, shape turkey mixture into 12-16 meatballs.
- 3. Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add meatballs; cook 5 minutes, turning to brown on all sides. Remove meatballs from pan. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic to pan; sauté 4 minutes or until tender. Add wine; cook 1 minute, scraping pan to loosen browned bits. Stir in marinara, basil, and vinegar; bring to a boil. Return meatballs to pan. Cover, reduce heat, and simmer 15 minutes or until meatballs are done.
- 4. Arrange rolls, cut sides up, on a baking sheet; broil 1 minute or until toasted. Top bottom half of each roll with 3 meatballs, about 1/3 cup sauce, and sliced cheese of your choice. We used mozzarella. I broiled the sub open faced after I put the meatballs and cheese on.
Source: Bruce Weinstein and Mark Scarbrough, Cooking Light
Thanks so much Ellen! I can’t wait to try these out with my meatball loving fam! 🙂 (I may sneak a few pre-meal taste tests too!)
If you loved this recipe, please show Ellen some love in the comments! I love when Ellen cooks, because it is always from her heart, and that is what this space is all about.
Happy Fall Comfort Food Eating!
be forever lovely 