Try this Sneaky Meatball Subs recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 tablespoon worcestershire sauce
- 1 egg white
- 1/2 teaspoon pepper
- 1 lb ground turkey
- 1/2 teaspoon italian seasoning
- 4 garlic cloves
- 1 small zucchini
- 1 cup marinara sauce
- 1/4 small onion
- 1/2 cup crushed gluten-free rice chex or panko bread crumb
- 5 gluten-free or regular hoagie or hot dog buns
- 5 oz fresh mozzarella cheese
- Carbohydrate 10.833620630956 g
- Cholesterol 78.138702884 mg
- Fat 8.57645611340718 g
- Fiber 1.78537143158668 g
- Protein 28.7861963823215 g
- Saturated Fat 4.10755002574426 g
- Serving Size 1 1 Serving (212g)
- Sodium 497.078336266857 mg
- Sugar 9.04824919936927 g
- Trans Fat 0.802718577631178 g
- Calories 241 calories
Step-by-step
- Grate the zucchini, onion and garlic in a food processor with the grating blade attached, then remove the contents to a separate bowl. Alternatively you could use a box grater for the zucchini and onion, and finely mince the garlic, or chop by hand. Attach a non-sharp S-blade to the food processor then return the zucchini mixture to the processing bowl.
- Add the ground turkey, egg white, Worcestershire sauce, Italian seasoning, salt, pepper, and Rice Chex or bread crumbs to the food processor then pulse to combine. Alternatively, use your hands to mix all the ingredients together in a large bowl.
- Preheat oven to 400 degrees then place a wire rack over a foil-lined baking sheet, and spray generously with non-stick spray. Shape turkey mixture into 15 meatballs, using ~2 Tablespoons of the mixture per meatball. Place onto the wire rack and bake for 20-22 minutes, or until no longer pink the center.
- Turn the oven to broil, then open up the buns and place three cooked meatballs in the center. Spoon marinara sauce on top of the meatballs, then top with 1oz mozzarella cheese per sub. Broil until the sauce is warm, and cheese is golden brown.
- To freeze and reheat leftover meatballs: Cool cooked meatballs completely then place the baking sheet into the freezer until meatballs are frozen solid, anywhere from 30 minutes to 1 hour. Transfer to a freezer-safe container or bag. To reheat, microwave for 4-5 minutes, or place onto a baking sheet and bake for 20-25 minutes at 350 degrees.
Melted fresh mozzarella blankets bubbling marinara over tender poultry meatballs nestled inside toasted bread. Meatball sub sandwiches originated in Italian-American immigrant communities in the early twentieth century, adapting traditional Sunday gravy and meat dishes into portable lunch counter fare. Ground turkey presents a distinct challenge in these adaptations because lean poultry lacks the natural rendering fat of beef or pork, resulting in dry textures if handled incorrectly. Incorporating finely grated raw zucchini and onion directly into the turkey mixture introduces internal moisture that evaporates during the cook, keeping the protein tender without altering the savory profile. Pulsing these vegetables through a food processor before combining prevents large chunks from disrupting the structural integrity of the formed spheres. Placing the shaped meatballs on an elevated wire rack set inside a foil-lined baking sheet at 400 degrees allows hot air to circulate freely beneath the meat, avoiding the steaming effect that occurs when raw portions touch solid metal. Broiling the assembled sandwiches requires careful supervision, as fresh mozzarella releases surface water rapidly once exposed to direct radiant heat. Batch-cooking surplus meatballs on a sheet pan before transferring them to a freezer container provides a rapid protein source for future meals requiring only twenty minutes of reheating at 350 degrees.
