Turkey Meatball Sandwich

I’m headed home from Palm Springs right now where I drank my body weight in margaritas and bloody mary’s served in cute little boots– also lots of chips and guacamole (because- well, when in Palm Springs!) I got to spend time with one of my favorite people ever and we enjoyed the fun at the Parker and even went hiking- But now I am heading home to my girls, and a week full of fun work projects (stay tuned for some behind the scenes of a big photo shoot I am doing on Wednesday).

Ok, onto the food guys- just a few days on the countdown to my favorite sports holiday of the year! Superbowl Sunday. Admittedly, I am not out of my mind as I have been for the last few years while rooting for my beloved Seahawks- but I still love football and I really looooooove tailgating. This year, I will be on an airplane for the Superbowl, so I have to get all my tailgating love out in the next few days.

Like with this Turkey Meatball Sub. I updated an older recipe that has been living here for a while, but needed some sprucing up, and I am really happy with the results. The meatballs are tender and delicious, despite the fact that they are not all full of eggs, cheese and breadcrumbs- plus the delicious sauce and a toasted baguette (also happens to be gluten free and vegan!!!) and it is one awesome sandwich!

I loved watching my kids try to fit their mouths around these things- eventually they swapped to fork and hand eating- but I had no problem taking one down- enjoy!

Turkey Meatball Sandwich

Author: Heather Christo

Recipe type: Sandwich

Cuisine: Tailgating and Comfort

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 8

Ingredients

Turkey meatballs
1 yellow onion, roughly chopped
2 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
½ teaspoon red pepper flakes
1 ½ teaspoons kosher salt
1 tablespoon olive oil
⅓ cup minced flat leaf parsley
¼ cup potato starch
2 pounds ground turkey
Tomato Sauce
3 tablespoons olive oil
1 yellow onion, roughly chopped
2 garlic cloves, roughly chopped
½ teaspoon red pepper flakes
½ cup loosely packed fresh basil leaves
28 ounces crushed tomatoes
kosher salt
fresh basil
4-6 mini gluten free baguettes
olive oil

Instructions

Preheat the oven to 375 degrees.
For the Tomato Sauce:
In a large pot over medium heat, sauté the onions, garlic and red pepper flakes in the olive oil for 5-7 minutes until golden and softened.
Add the crushed tomatoes and the basil and simmer over low heat for another few minutes. Transfer the sauce to the jar of a blender (or use an immersion blender) and puree until smooth. Season to taste with kosher salt and put on the stove top to simmer over low heat.
For the Turkey Meatballs:
In the bowl of a food processor add the onion, garlic, oregano, Worcestershire, red pepper flakes and kosher salt with the olive oil. Puree until well combined and smooth.
Transfer the mixture to a mixing bowl and add the parsley, potato starch and ground turkey. Using clean hands mash the mixture together until well combined. Roll the meat mixture into evenly sized meatballs and place them on a bare sheetpan. ( I made 20 meatballs).
Bake the meatballs for 12 minutes and then add them to the hot tomato sauce. Let them simmer for a few minutes.
Split the baguettes down the side and drizzle with olive oil (optional). Toast the baguettes in the hot oven and then stuff the insides with fresh basil, meatballs and sauce and serve immediately.