Herbed Turkey Meatball Subs
1 tsp fennel seeds
5 6 inch hoagie rolls
3 onions halved and sliced
2 cloves garlic
1/4 c extra virgin olive oil
3/4 c fresh basil leaves
6 ounces sliced pancetta chopped
1 lb ground turkey
1 large egg
1 Tlb fresh oregano leaves finely chopped
salt and pepper
15 oz can tomato puree
4 oz mozzarella cheese
* In a large skillet toast the fennel seeds over medium heat. Transfer to a large bowl and reserve the skillet. using a food processor, pulse 1 hoagie roll into crumbs. add 3/4 c of crumbs into the bowl.
* using the food processor, finely chop 1 cup onion slices and garlic. in the reserved skillet, heat 1 Tlb oil over med heat, add the garlic and onion mixture and cook stirring until softened, 3-4 min; add to the bowl, wiping out the skillet. Using the food processor, finely chop 1/4 c basil; add the pancetta and pulse until finely chopped. Add to the bowl along with the turkey, egg, oregano and 1/2 tsp salt, mix together.
*Shape the mixture into 16 meatball.( I made mine smaller and made 20)
In the same skillet heat 1 Tlb oil over med heat. add the remaining onions and cook until browned, about 7 min. Transfer to a bowl. Add the remaining 2 Tlb oil and meatballs and cook until browned about 5 min. Stir in tomato puree, season with salt and pepper and bring to a simmer. cover with foil and cook until the meatballs are firm, 10-12 minutes.
*preheat the broiler. top each roll with meatballs. Chop the remaining 1/2 c basil and stir into the tomato sauce; spoon over meatballs. Sprinkle with the mozzarella and onion if desired and broil until the cheese is melted!
1 tsp fennel seeds
5 6 inch hoagie rolls
3 onions halved and sliced
2 cloves garlic
1/4 c extra virgin olive oil
3/4 c fresh basil leaves
6 ounces sliced pancetta chopped
1 lb ground turkey
1 large egg
1 Tlb fresh oregano leaves finely chopped
salt and pepper
15 oz can tomato puree
4 oz mozzarella cheese
* In a large skillet toast the fennel seeds over medium heat. Transfer to a large bowl and reserve the skillet. using a food processor, pulse 1 hoagie roll into crumbs. add 3/4 c of crumbs into the bowl.
* using the food processor, finely chop 1 cup onion slices and garlic. in the reserved skillet, heat 1 Tlb oil over med heat, add the garlic and onion mixture and cook stirring until softened, 3-4 min; add to the bowl, wiping out the skillet. Using the food processor, finely chop 1/4 c basil; add the pancetta and pulse until finely chopped. Add to the bowl along with the turkey, egg, oregano and 1/2 tsp salt, mix together.
*Shape the mixture into 16 meatball.( I made mine smaller and made 20)
In the same skillet heat 1 Tlb oil over med heat. add the remaining onions and cook until browned, about 7 min. Transfer to a bowl. Add the remaining 2 Tlb oil and meatballs and cook until browned about 5 min. Stir in tomato puree, season with salt and pepper and bring to a simmer. cover with foil and cook until the meatballs are firm, 10-12 minutes.
*preheat the broiler. top each roll with meatballs. Chop the remaining 1/2 c basil and stir into the tomato sauce; spoon over meatballs. Sprinkle with the mozzarella and onion if desired and broil until the cheese is melted!
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