Meatball Sub Series: Part 3…The Meatballs!

While most people love beef meatballs for their subs, I am a huge fan of turkey meatballs. I think that the turkey allows for the meatballs to take on more complex flavors. I also don’t like my meatballs to be greasy which I often feel is a downfall of beef meatballs. Here is my meatball recipe for the best meatballs for a sub!

RECIPE: Don’t Question the Meatballs
(Please read title in a godfather type voice)

Makes 12 Meatballs

Food processor
Small Bowl
Mixing Bowl
Cast iron pan
Oven heated to 375 degrees
Food Thermometer

6-8 Cloves of Garlic
1 Onion
Fresh Parsley
2 Eggs
1/2 Cup Bread Crumbs
1/4 Cup Parmesan Cheese
Black Pepper
1 Lb. Ground Turkey Breast

1) Peal and place the cloves of garlic in the food processor. Mince them, place in a small bowl for later.
2) Process the onion and fresh parsley together until minced.
3) Place the minced mixture in the mixing bowl.
4) Add the eggs, bread crumbs, Parmesan cheese, and black pepper to the bowl.
5) Dump in the pound of ground turkey and use your hands to mix it together, being sure not to over mix.

6) Let a cast iron pan warm, sprinkle with about half the minced garlic. If the garlic DSCF0312burns, the pan is too hot and the taste of burnt garlic will ruin your meal.
7) Form the meatballs and place them in the pan. I went with about golf ball sized meatballs.
8) Once one side has slightly browned, flip the meatballs with a spatula and slide the pan into the oven.
9) Bake for 20 – 40 minutes or until the interior temperature reads 160 degrees.
10) When the meatballs are done, remove from the oven and place into the tomato sauce. Cover and keep warm until ready to assemble the subs. DSCF0313


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