Turkey Meatball Subs
- Reviews 3
Ready In: 4 hrs 30 mins
Serves: 4
Ingredients
Meatballs
- 1 egg
- 1⁄2 cup onion, grated
- 2 garlic cloves, minced
- 2 tablespoons dry breadcrumbs
- 2 tablespoons parmesan cheese, grated
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 lb lean ground turkey
Sauce
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons fresh parsley, chopped
To finish
- 4 submarine buns
- 1 sweet green pepper, cut into thin strips and sauteed
- 1⁄2 cup parmesan cheese, grated
Directions
- To make the meatballs, beat the egg in a bowl.
- Mix in the onion, garlic, bread crumbs, cheese, basil, oregano, salt and pepper.
- Add the turkey; mix well.
- Shape into 16 balls.
- Bake on a foil-lined rimmed baking sheet in a 400 degree F oven until firm, about 10 minutes.
- Transfer to the bowl of a slow cooker.
- To make the sauce, heat the oil in a skillet over medium heat.
- Fry the onion, basil, oregano, salt and pepper until the onion is softened, about 5 minutes.
- Scrape into the bowl of the slow cooker.
- Stir in the tomatoes.
- Cover and cook on low heat for 4 hours or until bubbly.
- Stir in the parsley.
- Divide the meatballs among the buns and ladle some sauce over the meatballs.
- Garnish with pepper strips and parmesan cheese.
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