meatball sub

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Hoagies and Grinders, Hoagies and Grinders

Published April 28, 2012 by jenmatteson

These meatball hoagies are freaking amazing!  Even if you think you don’t like turkey meatballs, give this recipe a try.  The turkey sausage really gives the meat a wonderful flavor.  I use a mixture of turkey sausage (the store had spicy italian turkey sausage, so I used that, otherwise, I would have seasoned the meat myself with garlic, rosemary, oregano, red pepper flakes, salt and pepper) and extra lean ground turkey.  The fantastic thing about this meal is that is yields enough leftovers for an entire second meal (for two) and probably a little more.  I like to change it up and use the leftovers with spaghetti squash (Spaghetti Squash with Turkey Meatballs) because the recipe makes a lot of meatballs.  This is a really easy two meals, ideal for a weekday night, but would also be wonderful for entertaining.

It was hard to photograph as the cheese covers all the pretty, but believe me, they are tasty!


Turkey Meatball Hoagies

Source: Pigzilla Original
Servings: 6


1/2 lb extra lean ground turkey
1/2 lb spicy italian seasoned turkey sausage (if your store doesn’t have this, add your own seasonings), removed from casing
1/2 medium onion, chopped
1/4 cup cilantro, chopped fine
1/4 cup egg substitute or 1 egg
1/3 cup bread crumbs
olive oil
32 oz. marinara sauce
2 hoagies
12 spinach leaves, washed and dried
4 slices provolone


1. In a large bowl, add ground turkey, sausage, onion, cilantro, egg substitute, and bread crumbs.  Mix lightly with hands until the ingredients are just combined.  Form mixture into meatballs about 1 1/2-inches in diameter and place on large plate.

2. In a deep skillet, heat olive oil over a medium high heat.  Add meatballs and brown, turning frequently, about 5 minutes.  Add marinara sauce, reduce heat to a simmer, and cover.  Let meatballs simmer in the marinara sauce until meatballs are cooked through, about 35-40 minutes.

3. Preheat broiler.  Slice hoagies and spray with olive oil.  Put hoagies under broiler until they begin to brown, 2-3 minutes.  Pile spinach on hoagies, top with meatballs and provolone, and place under broiler until cheese is melted.  Top with additional marinara if desired.

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