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Turkey Meatball Grinders

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Ingredients Edit

Tomato sauce Edit

Turkey meatballs Edit

Directions Edit

Tomato sauce Edit

  1. Heat olive oil in a large heavy pot over medium-low heat.
  2. Add onion, bell peppers and garlic; cook for 15 minutes, stirring occasionally.
  3. Add tomatoes along with 1 cup of reserved juices, tomato paste, oregano, sugar, salt and black pepper.
  4. Cook for 25 minutes.
  5. Mash the garlic in the pot and adjust the seasonings.
  6. Stir in the parsley and set the sauce aside.

Turkey meatballs Edit

  1. Mix all the ingredients, except oil, together in a bowl.
  2. Form the mixture into 24 meatballs, each about 1 ½ inches in diameter.
  3. (See note 1 below) heat 2 tablespoons oil in a 10-inch skillet over medium-high heat and cook the meatballs in batches, shaking the pan occasionally, for about 10 to 12 minutes or until browned and cooked through.
  4. Add more oil if necessary.
  5. Remove the meatballs to paper towels to drain.
  6. Place the tomato sauce over medium heat to warm through.
  7. Add the meatballs and cook for 10 to 12 minutes.
  8. To serve, spoon about ¼ cup of the sauce into each piece of bread or roll, coating the interior well.
  9. Insert 3 meatballs into each and serve immediately.

Notes Edit

  1. Rather than frying the meatballs, bake them at 350°F for 35 to 45 minutes on a baking sheet lined with aluminum foil and sprayed with a nonstick vegetable spray. Cut to test for doneness. This will further reduce the fat content.
  2. (Trish) cut each of the breads in 3 pieces, with centers hollowed out; or use 8 french rolls, each about 5 inches long and 3 inches wide.

Nutritional information Edit

Per serving (3 meatballs, without egg) : calories - 668, fat - 18 gms. (about 24% of calories from fat), cholesterol - 90 mg. No diabetic exchanges were listed.

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