gameday eats: turkey meatball sub

It’s been a great start to the football season, and even though I have been zipping back and forth between the east and west coast the last couple of weeks, I have been able to sit down and catch a couple of games. My only problem with watching football is that I have to catch it in real time. I just can’t get into games saved on the DVR (if it is recorded and the game is over, what’s the point?). This means that I have to watch commercials-and not just any commercials, but commercials of the worst kind: fast food, beer, and certain prescription drugs targeted to older men to make them “feel” better. Ugh.

Most of the time I try and zip out of the room during commercial breaks or occupy myself on the web or with a magazine. But sometimes I just sit there and try to endure, as meatball subs and hot wings dance across the screen. So that’s where I got the inspiration for this post: a Quiznos meatball sub commercial. Sad but true.

I have never actually had a meatball sub from Quiznos or Subway, so I can’t prove this claim, but I am going to be bold and state that my version is tastier and better for you. For this recipe I used ground turkey from Misty Knoll Farms (New Haven, VT) that was on sale at the market. But you could easily substitute ground chicken, beef, or pork and get a terrific result. Because I was using turkey, I knew I needed to pump up the flavor and help retain moisture, so I added a good dose of prepared pesto and it really boosted the flavor.

I made this recipe specifically to throw together the subs, but it is a perfect leftover recipe. It would be great to make the meatballs and serve them with spaghetti for a Friday night dinner, and have the extra meatballs on hand for weekend gameday eats. I also used the leftovers in a frittata and it was terrific.

Turkey Meatball Subs
(serves 4)

• 1 pound ground turkey
• 1 cup pesto
• 3 garlic cloves, finely minced
• 1 1/2 cups fresh breadcrumbs
• sea salt
• fresh ground black pepper
• 1 25 ounce can tomato sauce
• extra-virgin olive oil
• 3 bell peppers (red & yellow), chopped
• 1 red onion, chopped
• 1 pound spinach, washed and dried
• 2 tablespoons red wine vinegar
• 1 baguette or 4 sub rolls

Preheat the oven to 350ºF.

In a large bowl mix in the turkey, pesto, garlic, and breadcrumbs (use your hands). Add a pinch of sea salt and fresh ground black pepper, and mix again to ensure all ingredients are distributed. Form the turkey mixture into meatballs, about 1-inch in diameter (you can use an ice cream scoop to get equal portions). Lay the formed meatballs on a plate.

Add the tomato sauce to a large casserole dish and place in the oven.

Set a large saute pan over medium-high heat. Add 2 tablespoons of extra-virgin olive oil. When the oil comes up to temperature, add the meatballs in batches and sear on all sides to create a nice crispy exterior (about 1 minute). I like to press down a bit on the meatballs so they flatten a bit as I think it is easier to eat in the sandwich. Add the seared meatballs to the tomato sauce in the oven. Repeat the steps until all of the meatballs have been seared. Allow the meatballs to bake for 20 minutes or until they are cooked all the way through.

In the same pan add the onions with another splash of olive oil. Cook for 5 minutes, then add the peppers with a pinch of sea salt and fresh ground black pepper. Cook the onions and peppers for ten minutes and then add to another oven-proof dish and place in the oven. Add the spinach to the saute pan with a splash of olive oil and a pinch of sea salt and fresh ground pepper. Cook for 5 minutes until the leaves have fully wilted. Remove the pan from heat and add a the red wine vinegar; stir to incorporate. Mix the spinach in with the onions and peppers and place in the oven until the meatballs are done.

When the meatballs are done you are ready to assemble! Slice a baguette into four pieces, and slice the pieces so they are halved but still connected (so they look like a V) and toast in the oven for 1-2 minutes. Remove all ingredients from the oven and set on the counter. Add the meatballs to the baguette with some of the sauce. Top with the onion, pepper, and spinach mixture. Serve immediately or wrap in foil to be reheated in the oven later.

*If you like cheese on your sub, add sliced mozzarella to the top of the meatballs in the casserole dish during the last 5 minutes of cooking.

Want to try a different meatball filler? Check out these options and switch things up:

feelgood eats: turkey patties (not technically a meatball but it would work!)

Simply Recipes: Greek Meatballs

The Wednesday Chef: Finnish Meatballs

Orangette: Turkey Meatballs with Golden Raisins and Pine Nuts

Tagged as: gameday eats, sandwiches