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Suggest a better descriptionPreheat broiler.
Hollow out top abd bottom halves of bread, leaving 1/2-inch-thick shell. Place torn bread in a large bowl. Add milk, stirring with a fork until smooth. Add oregano, salt, turkey, and egg white to bread mixture, stirring just until combined. Working with damp hands, shape turkey mixture into 12 meatballs.
Heat a large nonstick skillet over medium heat. Add 1 Tbsp oil to pan; swirl to coat. Add meatballs; cook 5 minutes, turning to brown on all sides. Remove meatballs from pan. Add remaining 1 tsp oil to pan; swirl to coat. Add onion and garlic to pan; saute 4 minutes or until tender. Add wine; cook 1 minute, scraping pan to loosen browned bits. Stir in marinara, basil, and vinegar; bring to a boil. Return meatballs to pan. Cover, reduce heat, and simmer 15 minutes or until meatballs are done.
Arrange tools, cut side up, on a baking sheet; broil 1 minute or until toasted. Top bottom half of each roll with 3 meatballs, about 1/3 cup sauce, and top half of roll. Sprinkle evenly with Parmigiano-Reggiano.
Serve with green beans.
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Serving Size: 1 Serving (254g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 256 | ||
Calories from Fat: 79 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 60.9mg | 19 % | |
Sodium 567.4mg | 20 % | |
Potassium 688.6mg | 18 % | |
Total Carbohydrate 19.9g | 6 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 16.4g | ||
Protein 22.4g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 256
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