Turkey Meatball Marinara Sandwiches

In the spirit of creating healthy recipes out of old classics, today I'm featuring my version of a meatball sub and I believe that, if just for the meatballs alone, I have concocted a spectacular sammie!

I also want to introduce you to a couple of ingredients my husband has got me onto: pickled banana peppers, and sweet roasted red peppers in the jar. Both add amazing flavour to these dynamite little meatballs without additional fat and calories. And don't be afraid of heat. In the amounts listed, the heat in these meatballs is mild - and the taste is out of this world!

I loved these meatballs so much I plan to adapt the recipe next week to serve with spaghetti. Stay tuned!

Turkey Meatball Marinara Sandwiches
For printable recipe click HERE

 Ingredients

• 1 lb ground turkey 
• 1/4 cup crumbled feta
• 1/4 cup diced black olives
• 1 heaping Tbsp diced pickled banana peppers
• 1 heaping Tbsp diced sweet roasted red peppers (in the jar)
• 1/2 tsp each dried thyme, oregano, basil, salt
• 1/4 tsp black pepper
• 1 Tbsp garlic powder
• 1 cup pasta sauce - I like Ragu light tomato and basil
• 1 Tbsp corn starch mixed with one Tbsp water to form a slurry
• 6 whole wheat panini buns
• 1/4 cup extra virgin olive oil
• Cheese - mozarella or provolone

Directions

1. Preheat oven to 350
2. Mix the turkey, feta, olives, peppers, spices, salt and pepper. Shape into balls and place in a shallow casserole dish that has been sprayed with cooking spray. 
3. Cover with the pasta sauce and bake for 60 minutes.
4. Remove from oven. Remove meatballs from the casserole and add cornstarch slurry to the sauce in the dish. Stir well and return to oven for 3-5 minutes. This will thicken the sauce - give it a good whisk when it comes out of the oven. You will be using this instead of mayonnaise or other high calorie/fat options on the sub. 
5. Turn on broiler.
6. Split the panini buns and lightly brush with extra virgin olive oil. Place on a baking tray and lightly toast under the broiler.
7. Place three meatballs on each bun and then ladle on some sauce. Top with cheese and put back under the broiler until melted. 

**Note, I added some cooked baby spinach to my sandwich to add nutrients.**


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Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.