Secrets from the Cookie Princess: Turkey Parm Meatball Subs

Between football season and my pregnancy cravings, meatball subs are exactly what I need this time of year. And these meatball subs are easy, delicious and hit all the right spots of what you want in a meatball sub: toasty, cheesy, saucy goodness. Perfect with a beer (Dave let me borrow his for the picture), or a root beer, and watching the game. I also love that these subs are quick to make (I can even just use my toaster oven for these guys), so they're perfect for Monday night football as well. Or a tasty weeknight meal any day of the week.

I've actually been making this recipe for a few years. It's originally a chicken parm meatball sub from Rachael Ray's book, 2, 4, 6, 8: Great Meals for Couples or Crowds. I'll debate that this is only a 30 minute endeavor, but it is quick enough that I don't feel like I've spent all night on dinner. I swapped the chicken for turkey this time since that's what I had in the fridge, but you can make this with any type of ground meat you like. Most of these ingredients you probably have on hand, although I did substitute shredded mozzarella to avoid having to run out to the grocery store. This will make enough for 4 subs, but if you won't need that many, only assemble what you'll serve the first time. Then store the leftover sauce and meatballs separate from the rolls to assemble and toast when you're ready for more.

Turkey Parm Meatball Subs

Ingredients

1 1/2 pounds ground turkey
1 Tablespoon mesquite grill seasoning
1 egg, lightly beaten
1 cups shredded Parmesan cheese, divided
1/2 cup bread crumbs
1 teaspoon parsley

3 Tablespoons olive oil
2 cloves garlic, minced

28 ounces crushed tomatoes
1 cup chicken stock or broth
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper flakes
salt and pepper, to taste
4 whole wheat sub rolls
1 1/2 cups shredded mozzarella cheese, not pictured

In a large bowl, combine ground turkey with grill seasoning, beaten egg, 1/2 cup Parmesan cheese, bread crumbs, and parsley. Using clean hands, squish together to combine and roll mixture into 12 large meatballs.

Place on a broiler pan, lightly sprayed with cooking spray and flatten just a touch to prevent rolling off the bun, but don't make them wider than the bun.

Bake at 425 degrees F for 15 minutes.

While meatballs cook, prepare sauce by heating olive oil in a large, high-sided pan over medium heat. Add minced garlic and cook until softened, about 3 minutes. Add crushed tomatoes and chicken stock, stirring to combine. Stir in Italian seasoning, crushed red pepper flakes, salt and pepper. Allow to simmer for 10 minutes.

When meatballs are cooked through, remove from pan and stir into sauce, taking care to coat each one in the sauce.

Slice rolls in half length-wise and hollow out a bit of bread on the bottom piece to create a place to nestle the meatballs. Divide about half the remaining Parmesan cheese and the mozzarella cheese among the hollowed out rolls.