Recipe courtesy of Le Truc
Show: Eat St.
Episode: Purple Carrots
Le Truc Turkey Meatball Sandwich
Total:
3 hr
Active:
25 min
Yield:
5 servings
Level:
Easy
Total:
3 hr
Active:
25 min
Yield:
5 servings
Level:
Easy

Ingredients

Turkey Meatballs:
  • 2 pounds ground turkey
  • 1/2 cup panko breadcrumbs
  • 1/4 cup Parmesan, grated
  • 2 tablespoons olive oil
  • 1 tablespoon fresh basil, finely chopped
  • 1 tablespoon garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 tablespoon scallions, finely chopped
  • 1/2 tablespoon fennel seed
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 egg
  • Five 8-inch hoagie buns
  • 10 slices mozzarella cheese
  • 1/4 cup Marinara Sauce, recipe follows
  • 1 tablespoon Parmesan
  • 1 teaspoon fresh basil, finely chopped
  • 1 pepperoncini, sliced
Marinara Sauce:
  • 4 cups whole plum tomatoes
  • 3 1/8 cups red wine
  • 1/2 cup carrot, coarsely chopped
  • 1/2 cup celery
  • 1/2 cup yellow onion, coarsely chopped
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon sugar
  • 2 cloves garlic
  • 1 bay leaf
  • 1 teaspoon tomato paste
  • 1 tablespoon fresh basil

Directions

Turkey Meatballs:

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. 

Marinara Sauce:

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.

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