Recipe courtesy of Le Truc

Le Truc Turkey Meatball Sandwich

  • Level: Easy
  • Total: 3 hr
  • Prep: 25 min
  • Cook: 2 hr 35 min
  • Yield: 5 servings
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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


  1. 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. 
  2. 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:

Yield: 8 1/2 cups.
  1. Preheat the oven to 350 degrees F. 
  2. 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. 

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