Open-Faced Meatball Sub

Open-Faced Meatball Sub


• 2 Turano Soft Sub Rolls
• 8 ounces lean ground turkey breast or a mixture of ground pork and beef 50/50
• 1/4 cup chopped parsley
• 3 tablespoons panko breadcrumbs or regular breadcrumbs
• 1 teaspoon grated lemon rind
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 large egg, lightly beaten
• 1 tablespoon extra-virgin olive oil, divided
• 2 cups fresh marinara sauce
• 1/2 cup water 3 garlic cloves, finely chopped
• 5 ounces baby spinach
• 4 slices of provolone cheese


① Preheat broiler to high. As it's heating up combine the first 9 ingredients in a bowl and shape the meatball mixture into 12 meatballs.

② Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add meatballs to pan; cook 4 minutes, turning to brown on all sides. Add sauce and 1/2 cup water; cook 7 minutes. Place the meatball mixture in a bowl.

③ Wipeout pan with paper towels; return to medium-high heat. Add remaining oil and garlic; cook 30 seconds. Add spinach; cook 2 minutes, stirring until wilted. Place bread pieces, cut side up, on a baking sheet; top evenly with spinach, meatball mixture, and cheese. Broil 1 minute or until cheese is melted.

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