Turkey & Zucchini Meatball Sandwiches
Serves: 6-8
For the rolls, I used some sausage rolls made in the bakery of my favorite market. Small hoagie or sub rolls, or even portions of a baguette would work perfectly.
  • 1 lb. ground turkey
  • ½ lb. turkey Italian sausage (hot or sweet, depending on your preference)
  • 2 eggs
  • 1½ cups fresh breadcrumbs
  • 1 heaping cup shredded zuchinni
  • 1 heaping cup minced onion
  • 2 cloves minced garlic
  • ¼ cup grated parmesan
  • ½ teaspoon salt
  • pinch of red pepper flakes, optional
  • Sauce:
  • 1 onion, diced fine
  • 2 cloves minced garlic
  • 1 tablespoon tomato paste
  • 1, 28 ounce, can crushed tomatoes
  • salt to taste
  • For sandwiches:
  • basil
  • shredded mozzarella
  • parmesan
  • sandwich rolls
  1. In a large mixing bowl, combine all of the ingredients for the meatballs and mix well. I like to use my hand in a claw-like motion, stirring in one direction vigorously until well combined. Scoop meat into golf-ball sized portions and set on a sheet pan or large plate. Heat your French oven, or other wide pot, over medium-high heat with a few tablespoons of olive oil. Brown the meatballs in batches, on at least 2 sides, remove the browned meatballs back to the plate or sheet pan (they do not need to be cooked through, cooking will continue in the sauce.
  2. Once the meatballs are done, lower the heat to medium and add the onions for the sauce to the pot, adding about 1 tablespoon of olive oil if needed, plus a pinch of salt. Sweat the onions, scraping the brown bits off the bottom of the pan as the onions become soft and release some liquid. Once the onions are translucent, add in the garlic, and cook for about 60 seconds. Add in the tomato paste, stir to combine, and cook until the tomato paste becomes a rusty-red color, about 1-2 minutes. Pour in the crushed tomatoes, stir to combine, and add a pinch of salt. Bring the sauce to a boil, turn down to a simmer, and add in the meatballs plus any juices collected on the sheet pan/plate. Cover and simmer for about 20 minutes or until the meatballs are cooked through. Taste for seasoning before building your sandwiches.
  3. Preheat the broiler, split your sandwich rolls, place on a sheet pan, and toast lightly under the broiler. Top rolls with a few meatballs, mozzarella, and parmesan. Place under the broiler until cheese is melted and bubbly, remove from under the broiler and scatter with some torn or shredded basil. Serve hot and melty!
Recipe by hungrygirlporvida.com at http://www.hungrygirlporvida.com/blog/2014/04/25/turkey-zucchini-meatball-sandwiches/