Prep 20 mins
Cook 20 mins
I saw this on Rachael Ray and it looked wonderful!
- 5 medium plum tomatoes, thinly sliced
- 1 red onion, thinly sliced
- 1⁄4 cup flat leaf parsley, chopped
- 2 tablespoons red wine vinegar
- extra virgin olive oil, for drizzling
- salt and pepper
- 1 (10 ounce) box frozen spinach, defrosted in microwave
- 2 lbs ground turkey breast
- 1 medium onion, grated
- 3 garlic cloves, finely chopped
- 1 large egg
- 3⁄4 cup breadcrumbs
- 1⁄2 cup grated parmigiano-reggiano cheese
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 cup chicken stock
- 1⁄2 teaspoon freshly grated nutmeg
- 4 hoagie rolls
- 10 ounces sack shredded provolone cheese
- Preheat oven to 400 degrees.
- Toss tomatoes, onions, chopped parsley, vinegar, with about 2 Tablespoons of olive oil and salt and pepper. Let stand.
- Wring defrosted spinach in dry, clean kitchen towel.
- Place turky in bowel and make a well in the middle. Into the well, add the grated onion, garlic, egg, bread crumbs, grated Parmigiano, spinach, salt and pepper.
- Form into 12 large balls and arrange on nonstick cookie sheet.
- Drizzle the meatballs with oil, and roast for 20 minutes, or until cooked through.
- Heat small sauce pot over medium heat with 2 Tablespoons butter. When butter is melted, whisk in flour, cook for 1 minute, then whisk in the milk and chicken stock. Bring liquid to a boil and simmer until thickened.
- Season the sauce with salt, pepper, and nutmeg. Turn to low.
- Split rolls in half lengthwise and scoop a little bit of bread out, so there is more room for meatballs and sauce.
- Transfer rolls to baking sheet and toast until golden brown.
- Place 2-3 balls on each roll, top with white sauce and provolone cheese.
- Serve with tomato and onion salad.