Recipe courtesy of Lisa G

Smokey Turkey and Spinach Meatball Sub Sandwiches

  • Level: Easy
  • Total: 1 hr 50 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 30 min
  • Yield: 3 to 4 servings
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2 slices good quality white bread, such as French or Italian

1/4 cup whole milk

1 pound ground turkey breast

3 slices thick-cut bacon, cut into 1-inch segments

3 cloves garlic, peeled

1/4 yellow onion, quartered

1 cup chopped fresh spinach

1/2 cup grated Parmesan, plus more for serving2 tablespoons chopped fresh flat-leaf parsley

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

1/8 teaspoon freshly grated nutmeg

1 large egg

1/4 cup olive oil

6 cups your favorite tomato sauce

Cooked pasta, for serving, optional

5 rolls, halved and toasted, for serving, optional

Mozzarella cheese, for serving, optional


  1. Cut the white bread into small cubes and combine with the milk in a small bowl. Place the ground turkey in a large bowl. Grind the bacon, garlic and onions to a fine paste in a food processor, and then mix into the turkey. Squeeze the excess milk from the bread and add to the turkey along with spinach, Parmesan, parsley, salt, pepper, nutmeg and egg. Mix gently but thoroughly, and then refrigerate 1 hour. Shape the mixture into 1 1/2 to 2-inch meatballs. Heat the olive oil in large saute pan until hot but not smoking and brown the meatballs on all sides, about 10 minutes. Heat the tomato sauce to a low boil in a large deep skillet, and then add in the meatballs once they have been evenly browned. Reduce the heat and simmer, an additional 15 to 20 minutes. Serve over pasta with grated Parmesan or on toasted roll with mozzarella cheese.