Turkey Meatball Subs
with Italian side salad

Name: Turkey Meatball Subs
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 1/4 cup Parsley, any fresh variety, chopped; 1 Eggs; 1/2 tsp Salt; 1/2 tsp Black pepper; 1 lb Turkey, ground; 4 Sandwich rolls, gluten-free, Italian sub style; 2 Tbsp Oil, cooking; 1 tsp Oregano, dried; 2 cans Tomatoes, diced (14 oz / 397 g); 1/2 Onions, red, thinly sliced; 1/4 cup Cheese, parmesan (opt), grated; 4 Tomatoes, roma, chopped; 4 hearts Lettuce, romaine (sub butterhead), chopped; 1 can Black olives, sliced (1 can = 2.25 oz / 63 g); 1 Tbsp Mayonnaise (sub plain Greek yogurt); 3 Tbsp Oil, olive; 2 tsp Vinegar, red or white wine; 1/4 tsp Oregano, dried

Active: 30 min Total: 40 min

Original GF Paleo Vegetarian

Meatball subs are an ultimate comfort food. This version is a bit lighter than some thanks to the use of turkey meatballs which won't dry out when simmered in sauce. We serve these with a tangy Italian-style side salad for a restaurant meal made right in your home kitchen.

Ingredients

Metric

Servings:

Turkey Meatball Subs:

Garlic - 2 cloves , chopped
Parsley, any fresh variety - 1/4 cup , chopped
Eggs - 1
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Turkey, ground - 1 lb
Sandwich rolls, gluten-free, Italian sub style - 4
Oil, cooking - 2 Tbsp
Oregano, dried - 1 tsp
Tomatoes, diced (14 oz / 397 g) - 2 cans

Italian Side Salad:

Onions, red - 1/2 , thinly sliced
Cheese, parmesan (opt) - 1/4 cup , grated
Tomatoes, roma - 4 , chopped
Lettuce, romaine (sub butterhead) - 4 hearts , chopped
Black olives, sliced (1 can = 2.25 oz / 63 g) - 1 can
Mayonnaise (sub plain Greek yogurt) - 1 Tbsp
Oil, olive - 3 Tbsp
Vinegar, red or white wine - 2 tsp
Oregano, dried - 1/4 tsp

Prep

Onions / Garlic - Prep as directed. If prepping right before cooking, get sauce simmering (Make Step #1) before returning to do the rest of prep. (Can be done up to 5 days ahead)
Parsley / Cheese - Prep as directed. (Can be done up to 3 days ahead)
Meatballs - In a large mixing bowl, whisk egg. Add parsley, salt and pepper and whisk to combine. Add turkey and stir until evenly combined (or mix with your hands). Form into 1” (2.5 cm) wide meatballs, about 4 to 5 meatballs per serving. (Can be done 1 day ahead)
Tomatoes / Lettuce - Prep as directed. (Can be done 1 day ahead)
Rinse and drain olives.
Halve sandwich rolls (if not pre-sliced).

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Make

Heat a large saucepan with a lid over medium heat. Add cooking oil, garlic and oregano and saute until fragrant, ~1 minute. Add tomatoes (including liquid) and bring to a simmer. Cover with a lid and simmer for 10 minutes.
If you would like a smoother sauce, blend with an immersion blender. Season with some salt and pepper. Add meatballs to sauce and gently spoon sauce over to coat. Return lid to the pot and continue to cook over medium heat until meatballs are cooked through, ~10 minutes.
While meatballs simmer, whisk together mayonnaise, olive oil, vinegar and oregano. Season with salt and pepper. Toss lettuce, olives, tomatoes and onions in dressing. Sprinkle parmesan cheese over top.
Toast sandwich rolls.
When meatballs are cooked through, spoon meatballs and sauce onto rolls (it will be messy, but that’s part of the fun!). Enjoy with salad on the side!

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