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Le Truc Turkey Meatball Sandwich
Recipe courtesy Le Truc
- Total Time:
- 3 hr
- Prep:
- 25 min |
- Inactive Prep:
- -- |
- Cook:
- 2 hr 35 min
- Level:
- Easy
- Yield:
- 5 servings
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
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.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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. Yield: 8 1/2 cups.