Marinara Turkey Meatball Subs

• Ground turkey(600 g)
• Breadcrumbs(60 g)
• Eggs(1)
• Parmesan(40 g)
• Garlic(6 cloves)
• Flat Leaf Parsley(15 g)
• Dried Oregano(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Olive oil(2 tbsp)
• Onion(1)
• Tomato paste(1 tbsp)
• Canned tomatoes(800 g)
• Tomato sauce(240 ml)
• Thyme(½ tsp)
• Mozzarella(200 g)
• Bread(4)

Method

1. 1

   Finely chop {Onion}, mince both lots of {Garlic}, and roughly chop {Fresh parsley}. In a large bowl, mix {Ground turkey}, {Breadcrumbs}, {Eggs}, {Parmesan}, half the {Garlic}, {Fresh parsley}, {Oregano}, {Salt}, and {Black pepper} until just combined. Shape into 12 small meatballs.

   ~12 min

2. 2

   Heat {Olive oil} in a large deep skillet over medium heat. Add the meatballs and cook, turning gently, until lightly golden on most sides, about 8 minutes. Transfer to a plate.

   ~8 min

3. 3

   In the same skillet, cook the chopped {Onion} with the remaining {Garlic} for 4 minutes until softened. Stir in {Tomato paste} and {Thyme} for 1 minute, then add {Canned tomatoes} and {Tomato sauce}. Bring to a gentle bubble.

   ~5 min

4. 4

   Return the meatballs to the sauce and simmer for 15 minutes, turning once or twice, until cooked through and the sauce is thick enough to cling to the meatballs.

   ~15 min

5. 5

   Split the {Sub Rolls} and fill each with 3 meatballs and plenty of sauce. Top with {Mozzarella}, then place under a hot grill for 2–3 minutes until the cheese is melted and bubbling.

   ~3 min

6. 6

   Serve the subs hot, spooning any extra sauce over the meatballs before closing the rolls.

   ~0 min