For the turkey meatballs: Preheat the oven to 475 degrees F. Combine the turkey, breadcrumbs, Parmesan, olive oil, basil, garlic, Italian seasoning, scallions, fennel seed, onion powder, salt, black pepper, cayenne and egg in a large mixing bowl. Form the mixture into 20 meatballs using a 2-tablespoon scoop and place on a large baking sheet. Bake until golden brown, 10 minutes, and then let cool.
For assembling: Preheat the grill. Lay 2 slices of the mozzarella on each hoagie and toast on the grill until the cheese is melted and the bread is at desired brownness. Place 4 meatballs into each hoagie and pour Marinara Sauce over until covered. Garnish with Parmesan, basil and pepperoncini.
Preheat the oven to 350 degrees F.
Combine the tomatoes, red wine, carrots, celery, onions, Italian seasoning, salt, pepper, sugar, garlic and bay leaf in a large stock pot. Bring to boil, and then reduce to a simmer for 2 hours, stirring every 20 minutes to prevent burning. Stir in the tomato paste and simmer for 15 minutes longer. Remove from the heat and add the basil. Transfer to a blender or food processor and blend until smooth.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Le Truc