Open Faced Turkey Meatball Subs
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4 sandwiches 1x
- For the meatballs:
- 1 lb ground turkey
- 1/2 teaspoon oregano
- 1 onion, grated
- 2 cloves of garlic, finely minced
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 egg
- 1/2 cup Panko
- For the sauce:
- 1/2 onion, finely diced
- 2 cloves of garlic, finely minced
- 1 tbs tomato paste
- 1 28 oz can crushed tomatoes
- 3/4 tsp salt
- 1/4 tsp pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon sugar
- 2 pinches red pepper flakes
- 2 pinches dried thyme
- 1 loaf of whole wheat french bread
- 8–16 slices mozzarella cheese
- 1/4 cup chopped parsley (optional)
- In a medium bowl, combine the all of the ingredients to make the meatballs
- Heat some olive oil in a large pot over medium heat
- Stir the meatball mixture together with your hands until everything is evenly combined
- Remove any big chunks of onion
- Take a small portion of the meat, flatten it into a small patty, and place it in the hot pan
- Let it cook through (it shouldn’t take more than a few minutes)
- Taste the cooked meat for seasoning and add any salt and pepper you think the meatballs need
- Form the meatballs and place them in the hot pan
- Each meatball should be about two tablespoons of mixture
- Let the meatballs brown, turning as needed
- Add more olive oil as needed if the pot looks dry
- You may have to do this in batches depending on how large your pot is. You don’t want to crowd your meatballs, or they will steam instead of brown
- Each batch shouldn’t take more than five minutes if your pot is hot
- Once all your meatballs are browned, set them aside
- Add your onion into the pot with a little extra olive oil and cook until lightly brown and softened
- Add your garlic and cook another minute, stirring constantly
- Stir in your tomato paste and brown for another minute
- Add in your can of crushed tomatoes and stir, scraping off the bits that have stuck to the bottom of the pot
- Add the salt, pepper, oregano, sugar, red pepper, and thyme
- Stir together and taste for seasoning
- Bring this mixture to a boil and reduce to a simmer
- Add the meatballs into the sauce and simmer for 30 minutes
- Turn your broiler on high
- Cut the ends off the bread and cut the loaf in half length-ways
- Cut those halves in half so you have four open faced slices of bread
- Using your fingers, pull out some of the insides of the bread so it forms a “boat” for the meatballs and sauce
- Place the bread on a foil lined baking sheet and drizzle with a little olive oil
- Place under the broiler and let the bread toast lightly. Watch the bread carefully! It can burn quick
- Remove the bread from the oven once it is toasted
- When the meatballs are done, spoon them onto the bread with a little extra sauce and top with 2-4 slices of mozzarella cheese
- Place back under the broiler until the cheese melts
- Don’t take your eyes off it, this happens super fast
- Remove from the oven and serve!
- Top with chopped parsley (optional)