Turkey meatball grinders
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Extra-virgin olive oil |
| 1 | medium | Onion, chopped |
| 1 | Red bell pepper, cored, seeded, halved and slivered | |
| 1 | Green bell pepper, cored, seeded, halved and slivered | |
| 2 | Garlic cloves, peeled and slightly bruised | |
| 2 | cans | Italian plum tomatoes, |
| 2 | pounds | Ground turkey |
| 1 | medium | Onion, grated |
| 1 | tablespoon | Minced garlic |
| 1 | teaspoon | Dried basil |
| 1 | teaspoon | Dried oregano |
| 1 | teaspoon | Fennel seeds |
| Salt to taste | ||
| Freshly ground black pepper to taste drained and chopped, reserving juices (28 oz ea) | ||
| 2 | tablespoons | Tomato paste |
| 2 | teaspoons | Dried oregano |
| pinch | Sugar | |
| Salt to taste | ||
| Black pepper to taste | ||
| ¼ | cup | Chopped flat-leaf parsley |
| 1 | Egg yolk, lightly beaten (opt) | |
| 2 | tablespoons | Olive oil, for frying |
| 3 | Italian breads, about 15\" long and 3\" wide, each cut in 3 pieces, with centers hollowed out; or 8 French rolls, each about 5\" long and 3\" wide | |
Directions
TOMATO SAUCE
TURKEY MEATBALLS
For cholesterol watchers, use only the egg white to bind and moisten the meat. Turkey may not brown as well as beef or pork, so cook these meatballs over medium-high heat before adding them to the tomato sauce. Our rich, flavorful sauce is enhanced with both red and green bell peppers. The sauce finishes cooking the meat.
1. For the sauce, heat olive in a large, heavy pot over medium-low heat. Add onion, bell peppers and garlic; cook for 15 minutes, stirring occasionally. Add tomatoes along with 1 cup of reserved juices, tomato paste, oregano, sugar, salt and black pepper.
2. Cook for 25 minutes. Mash the garlic in the pot and adjust seasonings. Stir in the parsley and set the sauce aside.
3. Prepare the meatballs: Mix all the ingredients, except oil, together in a bowl. Form the mixture into 24 meatballs, each about 1½" in diameter.
4. Heat 2 tablespoons oil in a 10" skillet over medium-high heat and cook the meatballs in batches, shaking the pan occasionally, for about 10-12 minutes or until browned and cooked through. Add more oil if necessary. Remove the meatballs to paper towels to drain.
5. Place the tomato sauce over medium heat to warm through. Add the meatballs and cook for 10-12 minutes.
6. To serve, spoon about ¼ cup of the sauce into each piece of bread or roll, coating the interior well. Insert 3 meatballs into each and serve immediately.
Per serving (3 meatballs, without egg): 668 calories, 18 grams fat, 90 milligrams cholesterol.
Submitted By MICHAEL ORCHEKOWSKI On 10-24-94